Thursday, August 23, 2012
Red Rice (Arroz Rojo)
Red rice is red from the achiote in recado rojo. It's a classic Yucatecan flavoring that is readily available in Mexican food stores. You can also dissolve it in vinegar and use it as a seasoning rub for grilled chicken or pork.
1-2 tbl olive oil
1 cup rice
1/2 purple onion, chopped
1 tsp recado rojo (available in Mexican food stores)
1 1/2 cups chicken stock
salt and pepper to taste (if your chicken stock has salt in it, don't add a lot of salt)
Heat the oil in a saucepan and add the onion. Add a sprinkle of salt and saute. Add the recado rojo and saute, breaking up the flavor cube. Add a tablespoon of water to dissolve the recado and cook til the water evaporates. Add the rice and saute, stirring. Add the chicken stock, bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat, Taste and correct seasonings.