Stovetop Winter Squash and Herb Rice Pilaf

Serves 8 to 10

Folks often forget that Florida is the South, too! The Sunshine State has become increasingly more diverse, with immigrants coming from the Caribbean, Mexico, Central America, and South America. This classic Cuban pilaf is most often made with a hard winter squash called calabaza that can be found in Latin American markets. Annatto seeds add a distinctive red color. They are available at Latin American markets and in the Latin section of many supermarkets.

• 2 cups long-grain rice
• 2 tablespoons Annatto Oil (recipe follows) or pure olive oil
• 1 sweet onion, finely chopped
• 1 poblano pepper, seeded and finely chopped
• 3 garlic cloves, finely chopped
• 1 winter squash, such as calabaza, butternut, or acorn, seeded, peeled, and cut into ½-inch cubes (about 2 pounds)
• 3 sprigs cilantro, plus chopped fresh cilantro for garnish
• 3 cups homemade chicken stock or reduced-fat low-sodium chicken broth
• Coarse kosher salt and freshly ground black pepper

1 Place the rice in a sieve set in a bowl, cover with cold water, and swish the rice around with your hand until the water clouds. Drain and repeat the process until the water remains clear, three or four times more. Drain again and set aside.

2 Heat the oil in a medium pot over medium heat until shimmering. Add the onion and poblano and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and cook, stirring continuously, until lightly toasted, 1 to 2 minutes.

3 Add the squash, cilantro, and stock. Season with 1 teaspoon salt. Increase the heat to medium-high and boil until the stock has reduced, 8 to 10 minutes. Reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Taste and season with salt and pepper. Discard the cilantro sprigs. Garnish with chopped cilantro and serve immediately.

ANNATTO OIL

Makes 1 cup

• ¼ cup annatto seeds
• 1 cup pure olive oil

Combine the annatto and oil in a small saucepan over medium heat. Bring just to a simmer, adjusting the heat as needed so that the oil never boils. Cook until bright red, about 20 minutes. Strain through a fine-mesh sieve and discard the seeds. Store the oil in an airtight container in the refrigerator for up to 4 weeks.