Ingredients:
2 cups white rice
1/2 white onions, chopped
2 cloves garlic, minced
1 tablespoon achiote ( Annato red condiment paste available at Mexican food stores)
1 poblano chiles, deveined and seeded diced (optional)
1/3 cup cooking oil
4 cups chicken broth
salt or powdered bouillon, to taste
1 sprig cilantro
1/2 key limes, its juice
Directions:
Rinse rice and drain well.
Set apart.
Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
Heat oil in a skillet and fry rice on medium heat until lightly brown.
Add the processed liquid and let it reach boiling point.
At this point add half of the broth (hot) Simmer covered until broth is consumed.
Fluff rice with a fork from the edges to the center.
Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
Lower heat, cover and cook for about 15 more minutes.
Fluff it again from the edges to the center.
Uncover just to add the cilantro sprig.
Cover again and let it stand to finish steaming and absorb the cilantro’s flavor.
Garnish with poblano strips.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.