The spice that makes this Spanish Rice spectacular is Achiote seasoning (annato seed). I found mine at a Mexican market...it came in box and is labeled "the taste of Yucatan." It is my new favorite Mexican ingredient! Also, I made this in the pressure cooker. Imagine long-grained rice cooking in 5 minutes! Gotta love it!
Spanish Rice
3 tablespoons olive oil
1 small sweet pepper-diced (green, red, yellow, or chocolate)
½ medium sized onion, diced
1 garlic clove, minced
1 cup rice
2 cups chicken broth (fresh or canned)
1 large can chopped or diced tomatoes, drained and rinsed
dash of paprika
dash of cayenne pepper
½ teaspoon ground annato seed
½ teaspoon salt
½ teaspoon black pepper
In the bottom of the pressure cooker brown the onions, peppers and garlic in olive oil. Add the rice and chicken stock. Add vegetables (not tomatoes) spices and simmer. Bring it to boil on high temperature and lock the lid, bring to high pressure and lower temperature and cook for 5 minutes. Allow the pressure to drop naturally. Add tomatoes, garnish with cilantro and grated cheese.
3 tablespoons olive oil
1 small sweet pepper-diced (green, red, yellow, or chocolate)
½ medium sized onion, diced
1 garlic clove, minced
1 cup rice
2 cups chicken broth (fresh or canned)
1 large can chopped or diced tomatoes, drained and rinsed
dash of paprika
dash of cayenne pepper
½ teaspoon ground annato seed
½ teaspoon salt
½ teaspoon black pepper
In the bottom of the pressure cooker brown the onions, peppers and garlic in olive oil. Add the rice and chicken stock. Add vegetables (not tomatoes) spices and simmer. Bring it to boil on high temperature and lock the lid, bring to high pressure and lower temperature and cook for 5 minutes. Allow the pressure to drop naturally. Add tomatoes, garnish with cilantro and grated cheese.
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