Golden Spanish Rice
|Vegetable oil||1 Tablespoon|
|Annatto seeds||1 Teaspoon|
|Cooked rice||4 Cup (64 tbs) (Preferably Brown)|
|Cut corn||1⁄2 Cup (8 tbs) (Fresh Ones)|
|Tomato||1 , diced|
|Scallions||3 , finely chopped to make 1/3 cup|
|Chopped spanish olives||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
|Ground black pepper||To Taste|
In a medium skillet, heat the oil and annatto seeds.
Cook for a minute or two on medium heat, until the oil becomes a golden-orange color.
Strain the oil through a sieve to remove the seeds.
Discard the seeds and return the strained oil to the skillet.
Add the rice and corn to the pan and stir well.
Cover and cook on low heat, stirring occasionally, for about 5 minutes.
Stir the tomato, scallions, olives, and cilantro into the rice and cook for about 10 minutes, until hot.
Stir occasionally, and add a dash or two of water if needed to prevent the rice from sticking.
Add salt and pepper to taste, and serve hot.