Achiote Spanish Food Coloring Recipes

Steps:

• Place the annato seeds and oil in a small saucepan or medium/ large frying pan.
• Keeping a watchful eye let cook on medium low until a deep orange color is achieved.
• To avoid a bitter taste, do not let overcook.
• Set aside and let cool.
• Strain.
• Throw out the seeds and only use the oil.
• Place in a clean container.
• Keep refrigerated and use as needed.

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:

• Place the oil and achiote in a small saucepan and heat over medium heat until beginning to bubble. Remove from the heat and allow to cool. Strain and discard the seeds.