INGREDIENTS1 c. brown rice
2 tbsp oil
2 garlic cloves, minced
1 medium white onion, chopped
2 ripe plum tomatoes, seeded and chopped
1 8-ounce can tomato sauce
1 c. chicken broth
2 tbsp achiote paste (made with RawSpiceBar's Achiote Recado Rojo)
Salt, to taste
DIRECTIONS1. Heat oil in a large skillet. Add the rice and stir over medium-high heat until rice is golden brown.
2. Add the garlic and chopped onion, and sauté until the onion just begins to brown.
3. Add the tomatoes, achiote paste, and salt. Stir until fragrant, about 2-3 minutes. Add broth and tomato sauce and bring to a boil. Once boiling, lower heat and cover.
4. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve!
Makes 4-6 servings.
Adapted from Mexican Red Rice recipe from Ingrid Hoffmann.