1. In a heavy skillet, heat 2 tablespoons of annatto oil to medium heat. Add the rice and cook for 2 to 3 minutes, until it starts to toast and becomes aromatic. Add the cumin seeds and cook for another minute.
2. Add the garlic and cook for 1 minute, stirring often. If using the bouillon cube, break it up slightly before adding to rice, along with water. Add the broth (if using), ? teaspoon of salt and a pinch of pepper. Stir well to combine. When it comes to a boil, add the zucchini evenly to the top of rice.
3. Reduce heat, cover and cook for another 15 to 18 minutes or until all the liquid is absorbed. Remove from heat and let stand for 10 minutes. When ready, fluff the rice with a fork and fold in the pico de gallo.
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 22 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1329.3mg||46 %|
|Potassium 420mg||11 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.9g|
|Protein 8.7g||12 %|
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Calories per serving: 74
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