A staple in Puerto Rican cooking, annatto seeds add bright color and nutty notes to this flavorful rice served with saucy black beans.
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | about 4 side dish servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 teaspoon ground annatto seed
- 1 1/2 cups long-grain rice, (preferably not converted)
- 2 1/2 cups water
- 2 teaspoons kosher salt
- 1 bay leaf
- Serving suggestion: Black Beans recipe follows
- 1 1/4 cups black beans (about 1/2 pounds)
- 12 cups water
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 green bell pepper, stemmed, seeded and chopped
- 10 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 tablespoons red wine vinegar, plus more for the table
- 1 tablespoon kosher salt
- Pinch of cayenne pepper
- Freshly ground black pepper
Instructions
- Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
- Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
- Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
- Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
- If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
- Yield: about 4 side dish servings
Reviews
Are the beans dried or in a can?
couldn’t find any annatto seed in my neighborhood grocery, substituted with turmeric. I’d o overcooked the rice, but the didn’t affect the deliciousness.
To note if you are using can beans you only need 20 mins. I’d overcooked that as well lol
Excellent…my Puerto Rican husband says it reminds him of the rice he grew up with.
This recipe is easy to make and is even better with frozen peas added on top the last 5-10 minutes of cook time. Serve with grilled fish, a lemon wedge and crusty bread to liven up your meal!