Serves: 4
Total Calories: 535

2 tablespoons vegetable oil
1/2 tablespoon , achiote or annatto seeds
1/2 medium onion, minced
1 clove garlic (medium), minced
1 cup long-grain white rice
2 cups canned reduced-sodium chicken broth
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup cooked fresh or thawed frozen peas
1 1/2 teaspoons finely chopped fresh mint (optional)

1. In a small saucepan, heat the oil over medium heat. Add the achiote seeds and cook until the seeds sizzle and the oil is a rich gold color, about 1 minute. Remove the pan from the heat. Strain the yellow oil into a large saucepan and discard the seeds.

2. Heat the achiote oil over medium heat. Add the onion and garlic. Cook, stirring, until softened, about 2 minutes. Add the rice and cook, stirring, until the grains are yellow and aromatic, about 3 minutes. Stir in the chicken broth, salt, and pepper. Bring the rice to a boil.

3. Reduce heat to low, cover, and cook 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Remove pan from heat. Scatter the peas and mint over the top, but do not stir. Cover and let the rice stand 5 minutes. If just dry, fluff the rice with a fork then gently stir the peas and mint, if using, into the rice. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 535
Calories from Fat: 85

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans