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.

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