Ingredients
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2 tablespoons Canola Oil
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1½ teaspoons Annatto Seeds
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¼ cup coarsely chopped Onion
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¼ cup coarsely chopped, seeded Poblano Peppers
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1 tablespoon chopped Garlic
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2 tablespoons chopped Cilantro
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1 teaspoon dried Oregano
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½ teaspoon Kosher Salt
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1 tablespoon Tomato Paste
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1¾ cups Vegetable Stock
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1 cup long or medium-grain Rice
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4 ounces canned Green Chilli
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1 cup diced fresh Mango
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¼ cup sliced Scallions
Directions
Steps
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1
Done
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In a small sauté pan, heat the canola oil and annatto seeds over medium heat and cook until the oil turns orangey-red, 3 to 5 minutes. Strain the oil through a fine-mesh sieve into a medium-size pot. |
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2
Done
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In the bowl of a food processor fitted with the metal blade, pulse the onion, poblano pepper, garlic, 1 tablespoon of the cilantro, oregano, and salt 4 to 5 times or until well mixed. |
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3
Done
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Heat annatto oil over medium-high heat and when hot, cook the processed vegetables until soft, 5 to 6 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. |
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4
Done
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Add broth and whisk well while the liquid comes to a boil over medium-high heat. Add the rice, stir for 30 seconds, cover, reduce the heat to low, and simmer for about 20 minutes. Adjust the heat up or down to maintain the simmer. Remove the rice from the heat and let it sit, still covered, to steam for 2 to 3 minutes. |
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5
Done
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Stir in the green chiles, mango, scallions, and the remaining tablespoon of cilantro. Fluff gently with a fork until all ingredients are combined. Serve right away. |
