📝 About This Recipe
This vibrant, sunset-hued rice is a cornerstone of Caribbean and Filipino culinary traditions, celebrated for its earthy aroma and striking golden-orange color. By gently infusing high-quality oil with annatto seeds (achuete), we create a natural coloring agent that provides a subtle, nutty depth far superior to synthetic dyes. This recipe transforms humble long-grain rice into a fragrant masterpiece that serves as the perfect aromatic canvas for grilled meats and stews.
🥗 Ingredients
The Annatto Infusion (Liquid Gold)
- 3 tablespoons Annatto seeds (Achuete) (whole seeds, not powder)
- 1/4 cup Neutral cooking oil (canola, vegetable, or grapeseed oil)
- 2 cloves Garlic (smashed)
The Rice Base
- 2 cups Long-grain white rice (Jasmine or Basmati work beautifully)
- 3 1/2 cups Chicken or Vegetable stock (low sodium preferred)
- 1/2 cup Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 piece Bay leaf (dried)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Aromatics & Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 pieces Scallions (thinly sliced on a bias)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Rinse the rice in a fine-mesh sieve under cold running water for 1-2 minutes until the water runs clear. This removes excess surface starch and ensures fluffy, separate grains.
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2
In a small saucepan or skillet, combine the neutral oil, annatto seeds, and the 2 smashed garlic cloves over medium-low heat.
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3
Heat the oil gently for 5-7 minutes. Watch for the oil to turn a deep, vibrant ruby red. Do not let the seeds turn black or the oil will become bitter.
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4
Strain the oil through a fine-mesh sieve into a heat-proof bowl, discarding the spent seeds and garlic. You now have your 'Liquid Gold' annatto oil.
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5
In a large heavy-bottomed pot or caldero, heat 2 tablespoons of the prepared annatto oil over medium heat.
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6
Add the diced onions and sauté for 3-4 minutes until translucent and soft. Add the minced garlic and cook for another 60 seconds until fragrant.
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7
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the rice, ensuring every grain is coated in the orange oil and smells slightly nutty.
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8
Pour in the stock, salt, pepper, and add the bay leaf. Increase the heat to high and bring the liquid to a rolling boil.
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9
Once boiling, stir once to ensure no rice is sticking to the bottom, then reduce the heat to the lowest possible setting.
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10
Cover the pot with a tight-fitting lid. If your lid is loose, place a piece of aluminum foil or a clean kitchen towel under the lid to create a perfect seal.
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11
Simmer undisturbed for 18-20 minutes. Do not lift the lid during this time as the steam is essential for even cooking.
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12
Remove the pot from the heat and let it sit, still covered, for 5-10 minutes. This allows the moisture to redistribute through the grains.
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13
Remove the lid and discard the bay leaf. Use a fork to gently fluff the rice, lifting from the bottom to incorporate any remaining oil.
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14
Fold in half of the chopped cilantro and scallions for a pop of freshness against the warm orange rice.
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15
Transfer to a serving platter and garnish with the remaining herbs and lime wedges.
💡 Chef's Tips
Always use whole annatto seeds rather than powder for the cleanest flavor and most vibrant color. If the rice is still a bit crunchy after 20 minutes, sprinkle 2 tablespoons of water over the top and cover for 5 more minutes. Avoid stirring the rice while it simmers, as this releases starch and makes the rice gummy. For an extra layer of flavor, you can replace half of the stock with coconut milk for a creamy, tropical twist. Make a double batch of the annatto oil; it keeps in the fridge for up to a month and is great for marinating chicken.
🍽️ Serving Suggestions
Serve alongside Pollo Asado or grilled citrus-marinated chicken thighs. Pairs beautifully with Garlic Shrimp (Camarones al Ajillo) to soak up the savory sauce. Top with a fried egg and sliced avocado for a simple, comforting breakfast bowl. Serve with a side of black beans and sweet fried plantains (maduros) for a complete Caribbean feast. A crisp, cold Lager or a refreshing glass of Hibiscus tea (Jamaica) cuts through the richness of the oil perfectly.