Achiote Rice With Hot Dogs Recipes

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.

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Add rice; cook and stir for 2-3 minutes. Add 1-1/4 cups water and hot dogs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Add the tomatoes, ketchup and remaining water. Cover and cook until rice is tender.

Steps:

• Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.
• Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.
• Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.
• Top with olives and cilantro.