Tag Archives: Annatto

Cuban-Style Yellow Rice

Nagi hosted a Cuban-style¬†meal, complete with the¬†Versailles-inspired “Famous Garlic Chicken” and roast pork, so I added a small contribution by making the accompanying rice. To go along with the theme, I had no choice but to make the rice that I always see served at Cuban restaurants – it’s usually a vibrant yellow-orange color and slightly piquant in taste. The color comes from the annatto seeds, which are produced by Achiote trees, native to the tropical Americas. The flavor reflects the annatto, which I didn’t have on hand, along with a few other spices. Luckily, I found annatto in both ground (which I opted for) and seed form nearby (Whole Foods saves the day again).

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