Annatto oil is needed to make this recipe. I made it as follows
- 2 Tablespoons annatto seeds (small red seeds. I find them in the bulk spice area of my grocery store.)
- 1/4 cup olive oil
Heat seeds in oil over low heat stirring occasionally for about 5 minutes. (The oil should be nice and orange/red. You can double this and store it in the fridge for future applications. This makes a little more than you actually need for the recipe as well.
- 1 1/2 cups basmati brown rice (LOVE this stuff - use whatever type of rice you like - the original called for regular white.)
- 2 Tablespoons annatto oil (see above)
- 1/2 large sweet onion
- 2 cloves garlic, finely minced
- 3 cups water (you may be able to get away with 2 3/4 but I didn't want to chance it using brown rice.)
- 1 teaspoon salt
- 1 15 oz can black beans rinsed and drained (I was lazy today - can sub 1 1/2 cups cooked black beans.)
- 1 red pepper (or other color sweet pepper) diced. I actually used the tiny sweets and used about 6.
- 1 tomato, diced (I actually used grape tomatoes because that is what I had at home)
- 1 green onion, chopped
- 2 Tablespoons (more or less) chopped fresh cilantro
If making the dressing, whisk together
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons lime juice
- 1 Tablespoon white wine vinegar (original was red and I'd like to try that next time.)
- optional salt and pepper to taste
- Rinse the rice and drain. In a large skillet, heat annatto oil over medium heat. Add the rice, sweet onion and garlic and saute until everything gets nice and yellow/orange and rice starts to look toasted and more dry. (about 5 minutes)
- Add water and salt. Bring to a boil. Cover, reduce heat, and simmer until all the liquid is absorbed (50-60 minutes) Remove from heat. Set aside to cool
- While the rice is cooling, chop all of your veggies. Toss rice and remaining ingredients together in a bowl. Stir to combine.
- If you want to make the dressing, whisk it all together and combine it with the rice. The dish is yummy either way.