Ingredients:
1 cup long grain white rice
2 tablespoons vegetable oil
1 -2 teaspoon ground achiote powder (I tend to use closer to 2 teaspoons) or 1 -2 teaspoon achiote paste ( I tend to use closer to 2 teaspoons)
1 small white onions, finely minced
2 garlic cloves, minced
2 cups vegetable broth or 2 cups chicken broth
1/2 jalapenos, finely minced (optional)
salt
fresh cilantro leaves
Directions:
Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
Pour in the broth, mix well and bring rice to a boil.
Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.
Servings: 6
Time preparation: 0 min.
Time total: 40 min.