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Golden Spanish Rice
Ingredients
- 4 1/2 quart Cooked brown rice
- 1/3 c. Vegetable oil
- 1 1/2 Tbsp. Annatto seeds
- 3 c. Corn kernels
- 1 quart Tomatoes, cubed, fresh
- 2 c. Minced scallions, green & white (5z)
- 1 c. Spanish olives, minced (6 ounce)
- 1/2 c. Minced fresh cilantro, or possibly more to taste Salt and black pepper, to taste
Directions
- 1. If not using precooked rice, cook 1 1/2 quarts. (2-lbs 6-ounce) raw rice.
- 2. In a small skillet, heat the oil and the annatto seeds on medium heat for 4-5 min, till the oil turns a deep yellow-orange.
- 3. Strain the oil into a large skillet and throw away the seeds.
- 4. Add in the remaining ingredients, except for the rice, salt, and pepper and cook for about 5-10 min, till warm.
- 5. Combine the saute/fry with the rice. Season with salt and pepper. If the rice is warm, serve immediately. If cool cooked rice is used, transfer the rice and the saute/fry to a lightly oiled baking pan, cover tightly with foil, and bake at 350F for 45 min, or possibly till heated through.
- 6-in deep half-size insert pan.
- *PrepTime: 20 min; CookTime: 15 min with cooked rice; 50 min with raw rice or possibly cool cooked rice.*Colorful; pair with Pompano Tapico (187), Refritos (216); or possibly Caribbean Black Beans
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