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Spicy Achiote Rice Pilaf
Vibrant, earthy, and nutty achiote (also known as annatto) joins garlic, onion, oregano, and chili powder to create your favorite new rice spice blend.
👥 4 Servings👤 JJ Johnson📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●pot
📝 Preparation Steps
1
Seasoning Blend
2
Whisk together 1½ tsp. dried oregano, 1 tsp. achiote (annatto) powder, 1 tsp. garlic powder, 1 tsp. onion powder, and ¼ tsp. bird chile powder or crushed red pepper flakes in a small bowl.
½ tsp. dried oregano1. achiote (annatto) powder1 tsp. garlic powder1 tsp. onion powder1 tsp
3
Pilaf and Assembly
4
Melt 3 Tbsp. unsalted butter in a medium saucepan over medium heat. Add seasoning blend and cook, stirring often, until fragrant, about ⏱️ 1 minute. Add 1 cup jasmine rice, rinsed until water runs clear, and cook, stirring often and reducing heat if needed to keep spices from scorching, until grains are coated and opaque around the edges, about ⏱️ 2 minutes.
. unsalted butter3 Tbspjasmine rice, rinsed until water runs clear1 cup
5
Pour in 1½ cups water and add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; stir to combine. Increase heat to medium-high and bring to a boil, then reduce heat to low and cover saucepan with a tight-fitting lid. Cook until water is completely absorbed and rice is tender, 15–⏱️ 18 minutes. Remove pot from heat and let rice sit (still covered) 5–⏱️ 10 minutes.
. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
6
Uncover rice and fluff gently with a fork. Transfer pilaf to a platter and top with chopped tender herbs (such as parsley or cilantro) if desired. Serve with lemon wedges if desired.
Chopped tender herbs (such as parsley or cilantro) and lemon wedges (for serving; optional)
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