This rice is delicately flavored and colored yellow with annatto seeds which are indigenous to the Yucatan area of Mexico.
- 3 teaspoons achiote (annatto seed)
- ¼ cup cooking oil
- 2 cups long grain rice, rinsed and drained
- 2 garlic cloves, minced
- Half a small white onion, chopped
- 4 cups chicken stock
- 1 teaspoon salt
In a medium saucepan over low heat, fry the annatto seeds in oil. Remove the seeds when they turn dark brown and discard. The oil should be a dark orange color.
Add the washed and well drained rice to the oil and sauté for 5 minutes. Add the onion and garlic and cook until the onion is soft.
In another pan bring the stock to a boil. Add salt if necessary. Add the boiling stock to the rice, lower the flame, cover pot, and simmer on low until all the liquid is absorbed and the rice is tender. (20-25 minutes)
Surround the bowl of yellow rice with fresh tomato wedges and cilantro for a colorful presentation.