Brown rice, onions and carrots cooked in an brightly seasoned tomato broth, achiote red rice pilaf has the deep color I’ve always dreamed about for Mexican red rice.
Click here to PIN Achiote Red Rice Pilaf!
Praise be to the Mayan gods for giving us achiote (ah-chee-o-tay), the cooking spice from the Mexican Yucatán peninsula! Achiote spice gives this simple rice dish its bright orange-red color and unique subtle flavor.
What is achiote?
Achiote is a spice made from ground annato seeds. It’s been described as having a peppery aroma with nutty, sweet, and earthy flavors.
You might see achiote referred to as annato, but achiote is made from annato seeds that are ground with other spices. A box of achiote paste lists annatto seeds, vinegar, garlic, salt and “flavorings.” You can make achiote from scratch with the annatto seeds and spices like cumin and allspice, or go with the convenience of purchased paste.
It doesn’t take much achiote to turn rice this red-orange color–two teaspoons to a cup of rice. A small block of achiote paste lasts for a long time. I’ve had a package of achiote for more than a year and it’s still as good as when I first opened it.
Look for achiote paste in Mexican grocery stores or well-stocked Latin food aisles in supermarkets. Or order achiote paste online through my Amazon link.
Read more about achiote here.
Search fish with achiote and you’ll find plenty of recipes to choose from. You might see Cochinito Pibil or Pollo Pibil on restaurant menus–achiote is the marinade or sauce seasoning for these meat dishes.
Achiote red rice pilaf details:
- Mexican cooks would likely make their classic achiote red rice with white rice, but I use brown basmati rice to make it a bit more healthful.
- Vegetable juice is an easy convenient way to add tomato flavor to rice. I keep cans of V8 juice in the pantry for Robbie’s go-to salad dressing.
More awesome rice dishes:
A reader fave, this recipe for Lentil Very Brown Rice.
Mouthwatering good–Dirty Rice with Collards and Leeks.
>>>>> Serving idea: Use this rice for a side with Spinach Patties bathed in green tomatillo salsa verde.
More achiote-seasoned vegetarian dishes :
- Definitely on the menu this week–Lemon Achiote Grilled Tofu from 101 Cookbooks.
- Vegan Tacos Al Pastor.
- Jackfruit Pibil Tacos–Yum!!
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Achiote Red Rice Pilaf
Ingredients
- 1 cup brown or white rice (see note)
- 2 teaspoons achiote paste
- 1 ¼ cups vegetable broth
- 2 tablespoons avocado or grapeseed oil
- 1 cup chopped onion
- ¾ cup diced carrots (¼-inch)
- 8 ounces V-8 or other vegetable juice
Instructions
- Rinse the rice well. Place in a bowl and cover with water. Let soak 10 minutes. Rinse again. Allow the rice to drain in the strainer.
- Mix the achiote paste in the vegetable broth, pushing with the back of the spoon until the paste is completely dissolved. Set aside.
- Heat the oil in a heavy saucepan over medium flame. Add the onions and cook and stir a few minutes. Stir in the rinsed rice and diced carrot. Cook, stirring frequently, about 10 minutes, until the rice is coated with oil and turns light golden brown.
- Add the achiote broth and the vegetable juice.
- Bring the rice to a boil, cover, and lower the heat to the lowest setting possible. Cook without stirring, 35 to 45 minutes. (To check if the liquid has been absorbed or not, tilt the pan to the side.) Remove from heat and let stand 5 minutes before serving.
Notes
- Mexican cooks would likely make their classic achiote red rice with white rice, but I use brown basmati rice to make it a bit more healthful. If you use white rice, reduce the vegetable broth to 1 cup and reduce the cooking time to about 20 minutes.
- Vegetable juice is an easy convenient way to add tomato flavor to rice. I keep 8-oz cans of V-8 juice in the pantry for Robbie’s go-to salad dressing. Knudsen Organic Very Veggie juice is an excellent option.
As always, your recipes inspire me but the photos are icing on the cake. · 23 February, 2015
Thanks Priscilla! · 23 February, 2015
I have got to get me some of that achiote paste. This rice is beautiful and I bet it spicy and extremely tasty!! · 26 February, 2015
MJ –annatto seeds have a nondescript fruity flavor with bright color for sure. A fingertip of achiote is not incendiary at all– let me know how you use it. · 26 February, 2015