Mexican-Style Rice
- 1 tablespoon annatto seeds
- 2 tablespoons canola oil
- 1 small yellow onion, chopped
- 1 1/2 cup uncooked brown rice
- 1 cup peas (fresh or frozen)
- 2 tablespoons lime juice
- 1/4 teaspoon fine sea salt
- Garnish
- 2 ripe avocados
- lemon or lime wedges
- Grated Cheddar or Monterey Jack cheese (optional)
- 1/4 cup sour cream (optional)
- 1/4 cup prepared salsa (optional)
In a very small skillet or saucepan over medium heat, combine the annatto and oil.
Cook until oil turns a bright red-orange color, about 4 minutes.
Strain oil and discard seeds.
Transfer the oil to a medium saucepan over medium heat.
Add the onion and garlic and cook until the onion has softened, about 5 minutes.
Add rice and cook until the rice begins to sizzle in the pan, about 3 minutes.
Add 3 cups water and bring to a boil.
Reduce the heat, cover, and cook until water is absorbed, 35 to 45 minutes.
Just before rice is done, add peas, but do not stir. The steam will cook them and they will remain bright green.
Stir in lime juice and salt to taste.
Serve garnished with slices of avocado and lemon or lime wedges. If desired, top with grated cheese and/or a dollop of sour cream, and with salsa.
See our Terms of Service.
- 1 tablespoon annatto seeds
- 2 tablespoons canola oil
- 1 small yellow onion, chopped
- 1 1/2 cup uncooked brown rice
- 1 cup peas (fresh or frozen)
- 2 tablespoons lime juice
- 1/4 teaspoon fine sea salt
- Garnish
- 2 ripe avocados
- lemon or lime wedges
- Grated Cheddar or Monterey Jack cheese (optional)
- 1/4 cup sour cream (optional)
- 1/4 cup prepared salsa (optional)