Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a heavy, flameproof casserole, melt butter and olive oil. Saute annatto seeds in oil for about 5 minutes, or until oil turns yellow, and remove with a slotted spoon. In the same oil, saute onion with red chile flakes and cumin until onion is soft. Add rice and saute until milky. Pour in liquid, add salt, optional gelatin, oregano, and garlic and bring to a rolling boil. Boil, uncovered, for about 10 to 15 minutes until the water has reduced to the level of the rice. Reduce flame to lowest heat, cover tightly and cook for at least 2 hours or as long as 3 hours. Do not remove lid during cooking. Just before serving, remove lid and stir in optional olives.
