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Spanish Rice
- 2 cups basmati rice
- 3 cups homemade vegetable or chicken stock
- 1 tsp. anatto seed
- 3 Tbsp. oil
- 2 tsp. sea salt
In a small pan add anatto seed and oil. Heat until the oil turns dark yellow.
Carefully strain the HOT oil through a paper towel or fine mesh strainer, saving the oil not the seeds. Put oil in a medium sauce pan and add the rice. Stir until coated and add the stock. Bring to a soft boil, reduce heat, and cover. Cook 15-20 min until all the stock is absorbed. Fluff with a fork to serve.
Posted in: Fall, Gluten-Free, Gluten-Free Fall, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Sides, Spring, Summer, Vegan, Vegan Fall, Vegan Sides, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
