Want to add big flavor to your rice? Start the dish with sautéed peppers, onions, recao leaves and garlic.
What You Need
Original recipe yields 12 servings
1 medium green pepper, seeded, chopped
1/2 cup chopped onions
3 sweet chili peppers, seeded, chopped
4 recao leaves, chopped
2 cloves garlic, minced
1/4 cup annatto oil
1 cup drained canned diced tomatoes
3 Tbsp. chopped manzanilla olives
3 cups parboiled rice
4-1/2 cups water
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Let's Make It
Combine green peppers, onions, chili peppers, recao leaves and garlic.
Heat oil in large saucepan on medium heat. Add green pepper mixture along with the tomatoes and olives; stir. Cook 3 min., stirring occasionally.
Stir in rice and water. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min.
How to Make Annatto Oil (Achiote)
Heat 1 cup vegetable or olive oil in small heavy saucepan or skillet on medium heat. Add 1/4 cup annatto (achiote) seeds (available at Hispanic markets or spice stores); cook 5 min., keeping oil below the boiling point and stirring seeds occasionally. Remove from heat. Cool 1 hour or until mixture turns a deep orange color. Strain into a glass jar; discard seeds. Cover and store oil in refrigerator for up to 1 month.
Substitute 2 Tbsp. chopped fresh cilantro for the recao leaves.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.