1 tablespoon vegetable oil
1 teaspoon annatto seeds
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4 cups cooked rice (preferably brown)
1/2 cup fresh or frozen cut corn (optional)
1 tomato, diced
2–3 scallions, finely chopped (about 1/3 cup)
1/4 cup chopped Spanish olives
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
In a medium skillet, heat the oil and annatto seeds. Cook for a minute or two on medium heat, until the oil becomes a golden-orange color. Strain the oil through a sieve to remove the seeds. Discard the seeds and return the strained oil to the skillet.
Add the rice and corn to the pan and stir well. Cover and cook on low heat, stirring occasionally, for about 5 minutes. Stir the tomato, scallions, olives, and cilantro into the rice and cook for about 10 minutes, until hot. Stir occasionally, and add a dash or two of water if needed to prevent the rice from sticking. Add salt and pepper to taste, and serve hot.
PER 8-OZ SERVING: 274 CALORIES, 5.8 G PROTEIN, 7 G FAT, 48.3 G CARBOHYDRATE, 253 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
20 minutes
SERVINGS
4
MENU
Serve with Simple Quesadillas (see page 268), Mexican Seitan (see page 80), or Caribbean Black Beans (see page 168), or as a simple meal with avocado wedges and Monterey Jack cheese.
Annatto seeds add a golden hue to this easily prepared, tasty treatment for leftover rice.