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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Infusing Annatto Oil: | 2. Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds. | 3. Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt, pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked. | 4. Next add the rice and stir into the mixture. | 5. Saute it until the rice turns opaque. | 6. Add the stock or water and cook covered for about 15 minutes in medium heat until cooked. | 7. Garnish with cilantro, lime slices and Pimentos. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
annatto seed	1 -2	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		diced	64.0	14.944	1.76	0.16
celery rib	1		diced	-	-	-	-
bell pepper	1	cup	minced	-	-	-	-
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
grain rice	1	cup		-	-	-	-
vegetable chicken stock	2 1/2	cups		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
cilantro	3	sprigs		1.5333	0.2447	0.142	0.0347
lime				-	-	-	-
pimiento				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.