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David Byrd
Chief Marketing Officer for ANPI

Mexican Rice with Achiote Sauce

Ingredients

  • 2 cups cooked rice
  • 1 tablespoon olive oil
  •  cup chopped onion
  • 1 garlic clove, chopped
  • ½ cup chopped tomato
  • 2 tablespoons achiote Sauce
  • ½ teaspoon adobo seasoning
  • ½ teaspoon chili powder, (Gebhardt is preferred)
  • 2 tablespoons chopped cilantro

 

Directions

Heat a sauté pan and add the olive oil. Sauté the onion and garlic until translucent, do not brown. Add the tomato, achiote sauce, adobo, and chili powder. Sauté for an additional minute or so. Stir in the cooked rice until well mix. Cooked the rice mixture for two to three minutes until heated through. Stir in the cilantro and remove from the heat.

 

Serve immediately.

 

Serves 4-6.

 

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