Golden Garlic Rice2012-05-03
- Yield : 6 cups
- Servings : 8
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
From the author: A simple, fragrant side dish that receives its glow from achiote powder. The golden garlic 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.
You can find Achiote powder at your local Asian or Latin market.
Golden Garlic Rice: Super tasty side!
If you’re getting bored with plain ol’ white rice, this golden garlic rice is a true upgrade. The garlic, achiote, and broth gives it an extra punch of flavor. If you’re not familiar with golden rice and you’re wondering how it tastes, then I would say it tastes similarly to paella. Fragrant and well-spiced, and delicious.
This golden garlic rice recipe is a great staple side dish for meal prepping. Prepare a big batch early in the week and add it to many different meals throughout. My favorite way of eating it is as a filling in a giant avocado-filled burrito with beans and rice. It’s also a great base for a Mexican-inspired buddha bowl alongside some pinto beans, sliced avocados, minced cilantro, chopped tomatoes, and diced red onion. And don’t forget to top with some salsa and lime juice!.
What is Achiote Powder?
Never heard of achiote powder? You are in for a real treat! Achiote powder is made from annatto seeds and has a tart and peppery flavor. It’s used for giving a dish color (like curcumin or saffron) and also adds some unique flavor to it.
Since in this recipe we saute it in oil with the garlic first, it brings out its distinct flavor and aroma even more. You are, of course, welcome to add more garlic if you are a super fan, and the same goes for other spices you think would match this dish. Always feel empowered to play with your food!
Photo by Alfonso Revilla
- 1/4 cup of neutral oil (your choice)
- 1 tablespoon of achiote powder
- 1 small head of garlic, peeled and minced
- 2 cups of long-grain white rice
- 3 1/2 cups of vegetable broth
- Salt, to taste
- Zest of one large orange (optional)
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 the pot. Stir until rice is evenly coated with oil.
Add vegetable broth and orange zest (if using) to the 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 the pot from heat. Leaving the lid in place, allow rice to steam in the pot for 5 minutes. Remove the lid and fluff with a fork.
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