The spanish rice in this picture was made using Annatto oil. Annatto has a very mild flavor to it and adds a really nice color to the rice. This rice came out a little oilier than I’d like, so I might cut back on the margarine next time.
Annatto Spanish Rice
2 tablespoons Earth balance margarine
2 tablespoons annatto oil, see recipe below
1/2 jalepeno chile, stemmed, seeded, and minced
3 cloves garlic, minced
1/2 medium Spanish onion, diced
1 bay leaves
1 cup long-grain white rice
freshly ground black pepper
1 1/2 cups no-chicken stock or vegetable stocl
Melt the margarine with the annatto oil in a medium saucepan over medium-high heat. Add the onion and cook till soft. Add the jalepeno chile and garlic, stir, and cook for 1 minute. Add the bay leaf, rice, stock, salt and pepper. Stir and bring to a simmer. Turn the heat down to low. Cover and simmer until the rice has absorbed the stock, 12 to 15 minutes. Cover and let stand for 5 minutes.
1/4 cup annatto seeds *
1 cup corn oil
Add the annatto seeds to a pot and heat up the pot over medium heat. Give it a shake occasionally. The seeds will toast and start to smoke. Add the oil. Bring the oil to a simmer, remove from the heat and allow to cool. Strain the oil through a fine mesh strainer or cheesecloth. Store in a glass jar in the refrigerator.
* You can get these at your local mexican grocer or at Penzeys.com. They are also called achiote seeds.