Classic Pimento Rice Recipes

Steps:

• Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined. Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together. Stir in the pimentos and dill, then season with salt.
• Refrigerate the pimento cheese for at least 2 hours before serving with crackers and olives.

Steps:

• Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
• Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

Steps:

• Rice -- Cook the rice according to package directions.
• Pimento Mix -- Add the remaining ingredients to the rice and mix well. I start out with 1 1/2 cups mayonnaise, if you prefer it creamier you can add more. I prefer it less creamy, but that is just my taste. Put it back on low heat for 1-2 minutes, just to heat everything through.Taste again for any additional seasoning, salt or pepper.
• Serve -- ENJOY! No garnish needed, this is just a nice comforting side dish.