I made a big pot (doubled recipe) of Mexican rice to freeze in dinner sized portions today. I have always had seriously bad Mexican rice mojo until this recipe came along. This is no wimpy generic Mexican rice - it is my family's favorite bar none and turns out perfect every time. That is saying a lot since Mexican food is a religion to native Arizonans. It was adapted from a recipe in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats which is the best cook book I have ever owned and has changed our family's eating habits forever.
Anyway here is my twist on the recipe.
2 Cups brown rice
1 medium onion finely chopped
2 T butter
2 T unrefined coconut oil
1 t annatto seeds (no you cannot leave these out - you can find them in the bulk Mexican spices)
1 t cumin seeds ( you can't leave these out either)
1/4 t red chili flakes
1 t dried oregano
1 t salt
4 C chicken stock ( I either use my own or buy the Pacific Natural brand)
1 T gelatin optional
1 clove garlic peeled and mashed
In a heavy, flameproof casserole, melt butter and olive oil. Saute annatto seeds in oil for about 5 minutes, or until oil turns yellow, and remove with a slotted spoon. In the same oil saute onion, red chili flakes, and cumin seeds until onion is soft. Add rice and saute until milky. Pour in liquid, add salt, gelatin, oregano, and garlic and bring to a rolling boil. Boil uncovered for about 10 - 15 minutes until water has reduced to about the level of the rice. Cover pot and cook in the oven at 400 degrees for one hour or until done. Do not stir. Turn off oven and let rice rest on counter for immediate use or leave in the oven to keep warm until dinner. I often do this in the afternoon and just leave the rice in the oven (turned off) until dinner.
This rice freezes really well. Sometimes I just mix in some ground beef and cheese and just serve the rice.