Arroz Gualdo
List of Ingredients
Serves 4-6.
This variation on traditional Mexican-style rice is delicately colored and flavored with achiote, the orange-red seed of the annatto tree.
11/2 teaspoons achiote (annatto seed)
2 tablespoons vegetable oil
1 cup long-grain rice
Half a small onion, chopped
1 clove garlic, minced
2 cups chicken stock or water
1 teaspoon salt
Fresh cilantro leaves and small quartered tomatoes for garnish (optional)
Recipe
1. In medium saucepan over low heat, fry achiote in oil. Remove seeds from oil when they are dark brown and discard them. Oil will be dark orange.
2. Add the washed, drained rice to the oil and sauté for about 5 minutes. Add onion and garlic and cook until onion is soft.
3. In separate pan, bring stock to a boil. Add boiling stock to rice along with salt. Bring mixture to a boil, lower flame, cover and cook until liquid is absorbed (20-25 minutes). Garnish with fresh cilantro and fresh tomatoes.
Per serving: 212 calories, 6 g protein, 38 g carbohydrates, 3 g fat, 0 cholesterol, 992 mg sodium, 1 g fiber. Calories from fat: 14 percent.
From Contra Costa Times 12/27/00
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