Ingredients for Annato Rice
- 2 cups Water
- 2 cubes Chicken Bouillon
- 1 cup Converted Rice
- 1 tablespoon Dried Onion Flakes
- 2 tablespoons Butter
- 1 teaspoon Annatto Seeds
- 0 Dried Parsley Flakes
- 2 tablespoons fresh Parsley
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How to Make Annato Rice
- In a medium saucepan, bring 2 cups of water to a boil.
- Add 2 bouillon cubes and stir until dissolved. Add 1 cup of converted rice and 1 tablespoon of onion flakes.
- Bring the mixture back to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- While the rice simmers, melt 2 tablespoons of butter in a small saucepan over low heat.
- Add 1 teaspoon of annato seeds to the melted butter and simmer for 8-10 minutes, stirring occasionally, until the butter is infused with a deep orange-red color.
- Once the rice is cooked, carefully pour the annato butter mixture through a fine-mesh strainer into the rice, discarding the seeds.
- Stir in 2 tablespoons of chopped fresh parsley until the color is evenly distributed.
- Fluff the rice with a fork and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
25g
Carbs
16g
