**Mexican Red Achiote Rice: A Vibrant and Flavorful Dish**
Mexican Red Achiote Rice is a traditional Mexican dish that is packed with flavor and color. The combination of aromatic spices, rich tomatoes, and vibrant achiote paste creates a truly unique and delicious experience. This versatile dish can be served as a main course or a side dish, and it pairs perfectly with a variety of proteins, vegetables, and sauces. From the classic Red Achiote Rice to the unique Achiote Rice with Poblano Peppers and Corn, this article offers a collection of flavorful recipes that showcase the versatility and deliciousness of this Mexican staple. With its vibrant red color and distinct flavor profile, Mexican Red Achiote Rice is sure to be a hit at your next gathering.
MEXICAN ACHIOTE RICE (ARROZ AMARILLO)
Recipe Other Mexican achiote rice (arroz amarillo) - Recipe Petitchef
Provided by DinnerNight
Categories other
Time 35m
Yield 8
Number Of Ingredients 16
Steps:
- For the garlicky achiote paste Add the achiote seeds (freshly ground in a spice grinder) or achiote paste, allspice, pepper, oregano, and vinegar to a mortar and pestle (click here for information about mortars and pestles), or small bowl and mix well to create a smooth paste.
- For the garlicky achiote paste Add the achiote seeds (freshly ground in a spice grinder) or achiote paste, allspice, pepper, oregano, and vinegar to a mortar and pestle (click here for information about mortars and pestles), or small bowl and mix well to create a smooth paste.
- Next, dribble on and work in enough water (usually about a tablespoon or 2) to give it all the consistency of a thick but spreadable paste. You will need 2 tablespoons of the achiote paste. (Reserve the remainder in a small jar for future use on chicken, fish, pork, turkey, or rice. It will keep in the refrigerator for a while.)
- For the rice Cook the fresh peas in a pot of boiling water until tender, drain and set aside. Or simply measure out frozen peas.
- In a 2-quart, heavy-bottomed saucepan, heat the canola oil over medium heat and add the rice and onion. Cook, stirring regularly and scraping up any sticky bits from the bottom of the pan, until the rice is chalky looking and the onion is soft, about 5 minutes. Meanwhile, in a small saucepan, heat the broth and the 2 tablespoons of achiote paste, along with 1/2-1 teaspoon of salt, depending on the saltiness of the broth. Whisk the broth mixture well, then add to the hot rice pan. Add the carrots. Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for 15 minutes.
- Uncover and bite into a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, stir in the peas, re-cover, and let stand for 5-10 minutes longer to complete the cooking. If the rice seems far from done, cook for 5 minutes or so, retest and then add the peas, remove from the heat, and let stand a few minutes. Fluff the rice, scoop it into a warm serving dish, sprinkle with cilantro and serve. It's enticingly exotic! (www.robinsdinnernight.blogspot.com)
RED ACHIOTE MEXICAN RICE
Make and share this Red Achiote Mexican Rice recipe from Food.com.
Provided by Mexi-Rosie
Categories White Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
MEXICAN RED RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,
- Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.
HOMEMADE MEXICAN RED RICE
Make and share this Homemade Mexican Red Rice recipe from Food.com.
Provided by Nateskawaii
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown rice in frying pan with vegetable oil.
- Add the can of tomato sauce, onion slices and all of seasonings.
- Add 2 cups of water.
- Stir gently and taste the broth to make sure spices and salt are enough for you.
- Cook on medium heat. When rice is almost done cover with plate and turn off heat to finish cooking.
Nutrition Facts : Calories 225.9, Fat 4, SaturatedFat 0.6, Sodium 303.1, Carbohydrate 43, Fiber 1.7, Sugar 3.1, Protein 4.4
MEXICAN RED RICE
Make and share this Mexican Red Rice recipe from Food.com.
Provided by connie1615
Categories White Rice
Time 35m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- heat oil in a high sided saute pan,on medium heat.
- add rice and brown slowly.
- put remaining ingredients into blender and blend until smooth.
- water to rice ratio should be 41/4 cups tomato puree to 2 cups rice.
- once rice is browned, add tomato puree.
- stir a few times til blended, bring to a boil.
- turn down heat to low/simmer, put top on pan.
- DO NOT STIR, this will make it mushy.
- once water has evaporated it is done, about 25-30 minutes.
Nutrition Facts : Calories 316.2, Fat 9.6, SaturatedFat 1.3, Sodium 781.2, Carbohydrate 51.7, Fiber 1.4, Sugar 1.3, Protein 4.9
ROSE'S CHAMORRO RED RICE
Make and share this Rose's Chamorro Red Rice recipe from Food.com.
Provided by ChamoritaMomma
Categories Short Grain Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, wash the rice until the water runs clear. Transfer to a rice cooker pot that's at least a 10 cup cooker. In a separate bowl; combine the rest of ingredients. Making sure to combine the seasonings until dissolved and the achiote powder is well mixed. Taste a bit and adjust the salt and seasonings according to your taste preference.
- Pour over the rice in the cooker and stir well to combine. Press button to cook; halfway through cooking time, stir to combine the ingredients thoroughly. Let cooking time finish. Let sit a few minutes before enjoying.
- This can also be cooked on the stovetop. Bring the rice to a full boil, stir, cover with a lid and lower heat to about med-low. Continue cooking for about 20-30 minutes. Make sure to keep an eye on it as not to burn. That's why I prefer the rice cooker.
- Enjoy with chamorro barbeque and finadene.
TRADITIONAL MEXICAN RED RICE
I use this recipe when I want to make a quick yet delicious Mexican Rice. It's my dad's favorite rice and even tastes great reheated in the microwave the next day. From Williams Sonoma: Mexican
Provided by cookiedog
Categories Medium Grain Rice
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Put the tomatoes, onion, and garlic in a blender and process until smooth. Set aside.
- In a saucepan over medium-high heat, heat the oil. When hot, add the rice and stir until it just starts to change color, about 1 minute. Do not allow it to brown. Add the tomato mixture,and stir gently to blen. Add 2 cups hot water, the peas, corn, carrot, chiles, cilantro, and 1 1/2 teaspoons sea salt. Bring to a boil, shaking the pan to mix the ingredients. Reduce the heat to low Taste the broth and add more sea salt if needed, then cover and cook for about 10 minutes.
- Uncover and stir carefully so that all of th eroth is mixed in (most will have been absorbed). recover and cook until all the broth is absorbed, about 10 minutes longer. Remove from the heat and let stand, covered, for 10 minutes. Before serving, remove the cilantro and chiles and fluff the rice with a fork.
Nutrition Facts : Calories 206.6, Fat 3.3, SaturatedFat 0.5, Sodium 16.2, Carbohydrate 40.2, Fiber 3.5, Sugar 4.1, Protein 4.5
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make your Mexican rice taste better.
- Toast the rice before cooking. This will help to develop its flavor and give it a slightly nutty taste.
- Use a flavorful broth. Chicken or vegetable broth will add more flavor to your rice than water.
- Add some spices. Cumin, chili powder, and oregano are all classic Mexican spices that will add flavor to your rice.
- Don't overcook the rice. It should be cooked until it is tender but still has a slight bite to it.
- Fluff the rice with a fork before serving. This will help to separate the grains and make it light and fluffy.
Conclusion:
Red achiote Mexican rice is a delicious and easy-to-make side dish that is perfect for any Mexican-inspired meal. With its vibrant red color and flavorful taste, it is sure to be a hit with everyone at the table. So next time you're looking for a simple but flavorful side dish, give red achiote Mexican rice a try.
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