Sabroso Bistec Al Achiote Con Arroz Recipes
YELLOW RICE - ARROZ AMARILLO CON ACHIOTE
Make as a side to black beans for a nice vegetarian meal. Annatto seeds are brick red, triangular in shape, 1/8" - 3/16". The seeds are available whole and can often be purchased in a block or paste form at Latin American section of your supermarkets. Annatto was once used to control fevers, dysentery and kidney diseases, though is now used mostly as a dye in medical preparations such as ointments and plasters. In India the pulp is used as an insect repellent.
Provided by Rita1652
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Infusing Annatto Oil:.
- Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds.
- Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt, pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked.
- Next add the rice and stir into the mixture.
- Saute it until the rice turns opaque.
- Add the stock or water and cook covered for about 15 minutes in medium heat until cooked.
- Garnish with cilantro, lime slices and Pimentos.
ARROZ AMARILLO
Provided by Food Network
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
- For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1/2 cup for the arroz amarillo, and then reserve the rest for another use.
- For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.
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- For the garlicky achiote paste Add the achiote seeds (freshly ground in a spice grinder) or achiote paste, allspice, pepper, oregano, and vinegar to a mortar and pestle (click here for information about mortars and pestles), or small bowl and mix well to create a smooth paste.
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- Next, dribble on and work in enough water (usually about a tablespoon or 2) to give it all the consistency of a thick but spreadable paste. You will need 2 tablespoons of the achiote paste. (Reserve the remainder in a small jar for future use on chicken, fish, pork, turkey, or rice. It will keep in the refrigerator for a while.)
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- Blend the garlic cloves, red onion, achiote powder, ground cumin, oregano, 2 teaspoons of salt, lemon juice, and beer until you have a smooth puree.
- Place the meat pieces in a bowl and combine with the marinade. Cover and let rest in the fridge for at least two hours (overnight is ideal).
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