Best 7 Mexican Rice With Annatto And Avocado Recipes

ACHIOTE RED RICE PILAF

Steps:

• Rinse the rice well. Place in a bowl and cover with water. Let soak 10 minutes. Rinse again. Allow the rice to drain in the strainer.
• Mix the achiote paste in the vegetable broth, pushing with the back of the spoon until the paste is completely dissolved. Set aside.
• Heat the oil in a heavy saucepan over medium flame. Add the onions and cook and stir a few minutes. Stir in the rinsed rice and diced carrot. Cook, stirring frequently, about 10 minutes, until the rice is coated with oil and turns light golden brown.
• Add the achiote broth and the vegetable juice.
• Bring the rice to a boil, cover, and lower the heat to the lowest setting possible. Cook without stirring, 35 to 45 minutes. (To check if the liquid has been absorbed or not, tilt the pan to the side.) Remove from heat and let stand 5 minutes before serving.

AUTHENTIC MEXICAN RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
• In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
• Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
• Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

Steps:

• Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
• Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.

MEXICAN RICE WITH ANNATTO AND AVOCADO

Steps:

• Heat the oil in a medium (4-6 quart) cast-iron Dutch oven over medium heat for 1 minute. Stir in the rice and garlic until well coated with the oil. Cook, stirring for 2 minutes. Stir in the chicken broth and seasoning and bring to a boil. Reduce the heat to low and cover. Simmer, stirring once, until the rice is tender and almost all the liquid is absorbed, 15 to 20 minutes. Remove the Dutch oven from the heat. Add the peas, but do not stir (the steam will cook thme gently so that they will reamin bright green). Cover and let stand for 5 minutes more. Meanwhile, peel, pit and thinly slice the avocado lengthwise. Stir the lime juice and cilantro into the rice mixture. Season to taste with salt and pepper and serve at once, garnished with the avocado slices.

ANNATO RICE

Steps:

• Boil water.
• Add bouillon cubes to dissolve, then stir in converted rice and onion flakes.
• Cover and simmer for 20 minutes.
• While rice is cooking, melt butter in small saucepan and add annato seeds.
• Simmer on low for 10 minutes.
• When rice is done, pour annato mixture through a strainer and into the rice.
• Add parsley and stir well until color is mixed evenly.
• Serve and enjoy!

ARROZ BLANCO (MEXICAN WHITE RICE)

Steps:

• In small saucepan or microwave oven, heat broth or water until steaming.
• Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
• Cover and keep warm.
• In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
• When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
• Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
• Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
• Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
• Remove pan from heat and let stand covered for 5 minutes.
• Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
• When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

MEXICAN YELLOW RICE

Steps:

• 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.