On Mar 7, 12:24*am, Hank wrote:
Ok so everytime I make rice or spanish rice with tomato sauce it
always ends with the rice being like paste. [snip]

This post and the replies prompted me to make this version last
night. It was good.

1. Make achiote oil: simmer about 4 TB achiote seeds (aka annato
seeds) in a small saucepan with about 1/2 cup olive oil for a few
minutes. Strain into jar.

2. Put 2 TB achiote oil in saucepan over medium heat, add a bit of
chopped onion and a smaller bit of finely chopped bell pepper. Cook
until onion is translucent. Add 2 cups long grain rice (medium grain
would work, too) and stir in oil until rice grains are all coated and
begin to change color.

3. Add some canned diced tomatoes--I used about half the (14 oz.?)
can, some of the juice, and 2 cups light chicken broth or water (I
used water this time). Stir.

4. Bring to boil, reduce heat and let continue to simmer until steam
holes form in rice, at which time cover, reduce heat to lowest and let
cook for about 20 minutes. Remove from heat (do not uncover) and let
sit for 5 to 10 minutes.

We had it with sautéed chicken legs (with thyme and a splash of the
open sauvignon blanc) and garlicky fresh green beans. Delicious.

I expect to use the rest of the achiote oil to make a sofrito for
black beans. -aem