Golden Garlic Rice2012-05-03
- Yield : about 6 cups
- Servings : 8
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
A simple, fragrant side dish that receives its glow from achiote powder. The rice pairs well with any Latin meal. I served mine in easy asparagus, onion, and black bean tacos.
This makes a lot of rice because I like to keep extra on hand in the fridge, but feel free to halve the recipe.
Achiote powder can be found at your local Asian or Latin market.
- 1/4 C. extra virgin olive oil
- 1 T. achiote powder
- 1 head of garlic, cloves separated
- 2 C. long-grain white rice
- 3 1/2 C. vegetable broth
- salt to taste
- zest of one large organic orange (optional)
Peel and finely chop garlic.
In a large, heavy-bottomed stock pot, combine oil, achiote powder and chopped garlic. Saute over medium heat for about one minute, until garlic has softened but is not browning.
Add uncooked rice to pot. Stir until rice is evenly coated with oil.
Add vegetable broth and orange zest to pot. Stir well. Bring to a boil, reduce heat to low, cover with lid and simmer for 20-25 minutes, until rice is tender and has absorbed all the broth.
Remove pot from heat. Leaving lid in place, allow rice to steam in pot for five minutes. Remove lid and fluff with a fork.
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