Aspiring Achiote Rice

If you are hoping that Achiote is related to Peyote, I’m sorry to mention it isn’t. Fortunately (or regrettably for a few), this spice is reasonably-priced, uniquely flavorful, and freed from psychoactive alkaloids. If I rekindled “flower strength” flashbacks, I’m sorry. I’ll re-direct you to the difficulty at hand. This Spanish inspired dish makes use of the uncommon powdery/pasty spice referred to as achiote. It can be used in rice dishes rather than the widely known and pricey spice, saffron.

Achiote is a small tree/shrub that grows within the tropical areas of the Americas and Southeast Asia. It was added by means of the Spanish in the seventeenth century. Besides being a spice it has historically been used as body paint and coloring of positive foods.

Now that you have a background concerning this spice maybe you’ll give this recipe a attempt. This meals is low fats, simple to make, and prepared in much less than 30 minutes. Give this Spanish style dish a try, I’m certain you may not be upset!

Difficulty (Scale from 1-10): 4

Serves: 6

Prep Time: five minutes

Cook Time: 25 minutes

Total Time: 30 minutes


three tablespoons of olive oil

1 big (1 half of cups) Vidalia onion – chopped

1 tablespoon of achiote paste

3 cups of fowl stock

1 1/2 cups of long grain white rice

1 1/2 teaspoons of salt


In a medium sized pot over medium-excessive warmness add olive oil and onions. Cook till onion is translucent.

Add achiote paste and bird stock to the pot. Bring to a boil then buy saffron online  simmer for five minutes. Add rice and salt, then deliver to a boil, cover pot and simmer for 15-25 mins, or till rice is smooth. Remove from warmth and let rice sit included for 5 minutes.

Stir the rice and serve right now

Enjoy your rice!

Peter Alfieri is the host of the cooking show: Buon Appetito Providence, [http://www.BuonAppetitoProvidence.Com] Pete chefs many extraordinary foods from numerous geographical areas; his uniqueness is Italian food which is also