📝 About This Recipe
This vibrant Yellow Rice with Annatto is the golden heart of Caribbean home cooking, boasting a stunning hue derived from natural achiote seeds rather than artificial dyes. Infused with a fragrant 'sofrito' of aromatics and simmered in a savory broth, each grain of rice becomes a fluffy, flavor-packed vessel. It is a comforting, aromatic staple that captures the warmth of the islands and serves as the perfect foundation for any festive tropical meal.
🥗 Ingredients
The Annatto Oil (Aceite de Achiote)
- 1/4 cup Extra virgin olive oil (or vegetable oil)
- 2 tablespoons Annatto seeds (Achiote) (whole seeds)
The Rice and Aromatics
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 1/2 cup Yellow onion (finely diced)
- 1/2 cup Green bell pepper (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 can Pigeon peas (Gandules) (15 oz, drained and rinsed)
- 3 1/2 cups Chicken or vegetable broth (low sodium preferred)
- 1/4 cup Tomato sauce (plain canned sauce)
- 1 teaspoon Dried oregano (preferably Mexican or Caribbean oregano)
- 1/2 teaspoon Ground cumin
- 1 piece Bay leaf (dried)
- 1 1/2 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 8-10 pieces Pitted green olives (optional, for salty pops of flavor)
👨🍳 Instructions
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1
Begin by making the annatto oil: In a small saucepan or the heavy-bottomed pot you will use for the rice (like a caldero), combine the oil and annatto seeds over medium-low heat.
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2
Heat the oil for 3-5 minutes, stirring occasionally, until the oil turns a deep, vibrant orange-red. Do not let the seeds turn black or smell burnt, as this will make the oil bitter.
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3
Carefully strain the oil through a fine-mesh sieve into a bowl to remove the seeds; discard the seeds and return the colored oil to your main cooking pot.
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4
Increase the heat to medium. Add the diced onions and green peppers to the annatto oil. Sauté for 4-5 minutes until the vegetables are soft and translucent.
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5
Stir in the minced garlic, oregano, cumin, and black pepper. Cook for 1 minute until the fragrance of the garlic fills your kitchen.
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6
Add the tomato sauce and the drained pigeon peas. Stir well to combine, allowing the flavors to meld for about 2 minutes.
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7
Add the rinsed rice to the pot. Stir the rice constantly for 2-3 minutes to 'toast' the grains. This ensures the rice remains fluffy and individual rather than mushy.
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8
Pour in the broth and add the salt and bay leaf. Give it one good stir to ensure nothing is sticking to the bottom.
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9
Bring the liquid to a rolling boil over medium-high heat. Allow it to boil uncovered until the liquid level drops to the surface of the rice and small 'craters' or steam holes begin to form.
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10
Once the liquid has mostly evaporated from the surface, give the rice one gentle fold from bottom to top. Cover the pot with a tight-fitting lid.
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11
Reduce the heat to the lowest possible setting. Simmer undisturbed for 20 minutes. Do not peek! You need that steam to cook the rice perfectly.
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12
After 20 minutes, turn off the heat. Let the pot sit, still covered, for another 5 minutes to allow the moisture to redistribute.
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13
Remove the lid, discard the bay leaf, and fluff the rice gently with a fork. Fold in the chopped cilantro and green olives if using.
💡 Chef's Tips
Always rinse your rice in a fine-mesh strainer until the water runs clear to remove excess surface starch; this prevents the rice from becoming gummy. If you cannot find whole annatto seeds, you can substitute with 1.5 teaspoons of ground annatto powder or a packet of Sazón with Achiote. For a traditional 'pegao' (the crispy rice at the bottom), increase the heat to medium-high for the last 2-3 minutes of cooking until you hear a slight crackling sound. Ensure your lid is very tight; if it is loose, place a piece of aluminum foil or a clean kitchen towel over the pot before putting the lid on to trap all the steam. Use a heavy-bottomed pot or a cast-iron 'caldero' to ensure even heat distribution and prevent the bottom from burning prematurely.
🍽️ Serving Suggestions
Serve alongside Pollo Guisado (Puerto Rican Chicken Stew) for a classic, soul-warming meal. Pairs beautifully with fried sweet plantains (maduros) to balance the savory rice with caramel sweetness. Top with a few slices of fresh avocado and a squeeze of lime for a bright, creamy finish. Excellent as a side for grilled shrimp or garlic-rubbed roast pork (Pernil). Serve with a cold glass of Caribbean sorrel drink or a crisp lager to cut through the rich spices.