{"id":1298,"date":"2024-05-27T12:25:33","date_gmt":"2024-05-27T12:25:33","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/spicy-achiote-rice-pilaf\/"},"modified":"2024-07-30T06:31:15","modified_gmt":"2024-07-30T06:31:15","slug":"spicy-achiote-rice-pilaf","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/spicy-achiote-rice-pilaf\/","title":{"rendered":"Spicy Achiote Rice Pilaf"},"content":{"rendered":"

Achiote (also known as annatto) gives the spice blend that flavors, and colors, this pilaf a beautiful ochre hue and a distinctive earthy taste. Make sure to buy it powdered, as the whole seeds are very hard and can be difficult to break down at home. Paired with garlic and onion powders, dried oregano, and just a hit of crushed chili powder or flakes, the mix yields a seasoned rice that goes well with just about everything. Pair it with seared steaks and mixed greens or flaky grilled fish and summer squash.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

Seasoning Blend<\/h3>\n

1\u00bd<\/p>\n

tsp. dried oregano<\/div>\n

1<\/p>\n

tsp. achiote (annatto) powder<\/div>\n

1<\/p>\n

tsp. garlic powder<\/div>\n

1<\/p>\n

tsp. onion powder<\/div>\n

\u00bc<\/p>\n

tsp. bird chile powder or crushed red pepper flakes<\/div>\n

Pilaf and Assembly<\/h3>\n

3<\/p>\n

Tbsp. unsalted butter<\/div>\n

1<\/p>\n

cup jasmine rice, rinsed until water runs clear<\/div>\n

1<\/p>\n

tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/div>\n
Chopped tender herbs (such as parsley or cilantro) and lemon wedges (for serving; optional)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Seasoning Blend<\/h3>\n

    Step 1<\/h4>\n

    Whisk together 1\u00bd tsp. dried oregano<\/strong>, 1 tsp. achiote (annatto) powder<\/strong>, 1 tsp. garlic powder<\/strong>, 1 tsp. onion powder<\/strong>, and \u00bc tsp. bird chile powder or crushed red pepper flakes<\/strong> in a small bowl.<\/li>\n

  2. \n

    Pilaf and Assembly<\/h3>\n

    Step 2<\/h4>\n

    Melt 3 Tbsp. unsalted butter<\/strong> in a medium saucepan over medium heat. Add seasoning blend<\/strong> and cook, stirring often, until fragrant, about 1 minute. Add 1 cup jasmine rice, rinsed until water runs clear<\/strong>, and cook, stirring often and reducing heat if needed to keep spices from scorching, until grains are coated and opaque around the edges, about 2 minutes.<\/p>\n

    Step 3<\/h4>\n

    Pour in 1\u00bd cups water and add 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>; stir to combine. Increase heat to medium-high and bring to a boil, then reduce heat to low and cover saucepan with a tight-fitting lid. Cook until water is completely absorbed and rice is tender, 15\u201318 minutes. Remove pot from heat and let rice sit (still covered) 5\u201310 minutes.<\/p>\n

    Step 4<\/h4>\n

    Uncover rice and fluff gently with a fork. Transfer pilaf to a platter and top with chopped tender herbs (such as parsley or cilantro)<\/strong> if desired. Serve with lemon wedges<\/strong> if desired.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Achiote (also known as annatto) gives the spice blend that flavors, and colors, this pilaf a beautiful ochre hue and a distinctive earthy taste. Make sure to buy it powdered, as the whole seeds are very hard and can be difficult to break down at home. Paired with garlic and onion powders, dried oregano, and […]<\/p>\n","protected":false},"author":2,"featured_media":1299,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1298"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1298\/revisions"}],"predecessor-version":[{"id":5151,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1298\/revisions\/5151"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1299"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}