If there was one thing I was worried about cooking for the big birthday party, it was this rice. I wasn't sure how multiplying the ingredients x 3 would work out in the cooking process. Even though it took significantly longer to cook, and it burned a little bit on the bottom (but not scorched), I thoroughly enjoyed this. I think other people did too, because several got up to get seconds.
I ordered the achiote paste from a Mexican grocer, but I believe you could use tomato paste as a substitute. They have the same consistency and a similar flavor. Achiote paste is made from the red seeds of the annatto tree. It's an ingredient used a lot in the Yucatan peninsula.
Ingredients:
2 medium-large ripe tomatoes, chopped, or 1 can (14.5 oz) chopped tomatoes, drained
1/2 cup chopped white onion
2 cloves garlic, chopped
1 Tablespoon achiote paste (probably can substitute tomato paste)
1/3 cup safflower or canola oil
2 cups medium- or long-grain white rice
3 cups chicken broth
1 green bell pepper
5 fresh flat-leaf parsley sprigs, chopped, plus a few sprigs for garnish
1 teaspoon sea salt, or to taste
Directions:
In a blender, puree the tomatoes, onion, and garlic. Add the achiote paste and blend until well mixed. Pass the mixture through a sieve.
Meanwhile, roast the peppers. Use long-handled tongs to hold them over a gas-stove burner until their skins are evenly blistered and charred, about 5 minutes; or roast directly over a very hot charcoal or gas grill. Alternatively, roast under a preheated broiler, turning occasionally, until evenly blackened and blistered, 6-8 minutes. Transfer to a paper or heavy-duty plastic bag or a damp kitchen towel and leave for 5 minutes before peeling. To peel, use your fingertips to peel away the blackened and blistered skins. If any areas resist, use a knife or rinse under running cold water. Don't worry if charred bits remain. Slit the peppers open and use your fingertips, a small spoon, or the tip of a small, sharp knife to remove the seeds and white veins. Chop the pepper and set aside.
In a heavy saucepan over medium heat, warm the oil. Add the rice and cook, stirring, until it starts to turn light gold, about 5 minutes. Stir in the tomato puree and fry, scraping the pan bottom occasionally, until the puree is absorbed, about 3 minutes. Stir in the broth and add the bell pepper, parsley sprigs, and salt. Reduce the heat to medium-low, cover and cook the rice for 25 minutes. When the rice is almost cooked through, remove the pan from the heat and leave covered for 10 minutes.
Toss the rice with a fork, then spoon into a warmed bowl, garnish with parsley sprigs, and serve.
Source: Savoring Mexico
2 medium-large ripe tomatoes, chopped, or 1 can (14.5 oz) chopped tomatoes, drained
1/2 cup chopped white onion
2 cloves garlic, chopped
1 Tablespoon achiote paste (probably can substitute tomato paste)
1/3 cup safflower or canola oil
2 cups medium- or long-grain white rice
3 cups chicken broth
1 green bell pepper
5 fresh flat-leaf parsley sprigs, chopped, plus a few sprigs for garnish
1 teaspoon sea salt, or to taste
Directions:
In a blender, puree the tomatoes, onion, and garlic. Add the achiote paste and blend until well mixed. Pass the mixture through a sieve.
Meanwhile, roast the peppers. Use long-handled tongs to hold them over a gas-stove burner until their skins are evenly blistered and charred, about 5 minutes; or roast directly over a very hot charcoal or gas grill. Alternatively, roast under a preheated broiler, turning occasionally, until evenly blackened and blistered, 6-8 minutes. Transfer to a paper or heavy-duty plastic bag or a damp kitchen towel and leave for 5 minutes before peeling. To peel, use your fingertips to peel away the blackened and blistered skins. If any areas resist, use a knife or rinse under running cold water. Don't worry if charred bits remain. Slit the peppers open and use your fingertips, a small spoon, or the tip of a small, sharp knife to remove the seeds and white veins. Chop the pepper and set aside.
In a heavy saucepan over medium heat, warm the oil. Add the rice and cook, stirring, until it starts to turn light gold, about 5 minutes. Stir in the tomato puree and fry, scraping the pan bottom occasionally, until the puree is absorbed, about 3 minutes. Stir in the broth and add the bell pepper, parsley sprigs, and salt. Reduce the heat to medium-low, cover and cook the rice for 25 minutes. When the rice is almost cooked through, remove the pan from the heat and leave covered for 10 minutes.
Toss the rice with a fork, then spoon into a warmed bowl, garnish with parsley sprigs, and serve.
Source: Savoring Mexico
1 comment:
Wow, this took time to make! It sounds delicious, though! Glad your company enjoyed it! How did the achiote paste compare pricewise to tomato paste? Illu!
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