Achiote Rice

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By
Jacques Pépin
Jacques Pépin
Jacques Pépin

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute.

Food & Wine's Editorial Guidelines
Updated on November 4, 2015
Active Time:
10 mins
Total Time:
35 mins
Yield:
4
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Ingredients

  • 2 teaspoons achiote paste (see Note)

  • 2 cups water

  • 2 tablespoons reserved chicken fat or vegetable oil

  • 1 medium onion, coarsely chopped (1 cup)

  • 1 cup short grain rice

  • 1 teaspoon kosher salt

Directions

  1. In a small bowl, dissolve the achiote paste in the water. In a medium saucepan, heat the chicken fat or oil. Add the onion and cook over low heat until softened, about 5 minutes. Add the rice and stir well. Add the achiote water and the salt and bring to a boil. Cover the saucepan and cook over low heat until the water has been absorbed and the rice is tender, about 20 minutes. Remove from the heat and let steam, covered, for 5 minutes. Fluff the rice and serve right away.

Notes

Achiote or annatto seed paste (recado rojo) is available at Latin markets and at specialty food shops.

Serve With

Chicken with Mulato Chile Sauce

Originally appeared: July 2006

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