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Ingredientes
- 4 1/2 quart Cooked brown rice
- 1/3 c. Vegetable oil
- 1 1/2 Tbsp. Annatto seeds
- 3 c. Corn kernels
- 1 quart Tomatoes, cubed, fresh
- 2 c. Minced scallions, green & white (5z)
- 1 c. Spanish olives, minced (6 ounce)
- 1/2 c. Minced fresh cilantro, or possibly more to taste Salt and black pepper, to taste
Direcciones
- 1. If not using precooked rice, cook 1 1/2 quarts. (2-lbs 6-ounce) raw rice.
- 2. In a small skillet, heat the oil and the annatto seeds on medium heat for 4-5 min, till the oil turns a deep yellow-orange.
- 3. Strain the oil into a large skillet and throw away the seeds.
- 4. Add in the remaining ingredients, except for the rice, salt, and pepper and cook for about 5-10 min, till warm.
- 5. Combine the saute/fry with the rice. Season with salt and pepper. If the rice is warm, serve immediately. If cool cooked rice is used, transfer the rice and the saute/fry to a lightly oiled baking pan, cover tightly with foil, and bake at 350F for 45 min, or possibly till heated through.
- 6-in deep half-size insert pan.
- *PrepTime: 20 min; CookTime: 15 min with cooked rice; 50 min with raw rice or possibly cool cooked rice.*Colorful; pair with Pompano Tapico (187), Refritos (216); or possibly Caribbean Black Beans
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 12 servings | |
| Calories 573 | |
| Calories from Fat 240 | 42% |
| Total Fat 26.99g | 34% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.16g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 346mg | 10% |
| Total Carbs 75.42g | 20% |
| Dietary Fiber 6.9g | 23% |
| Sugars 3.44g | 2% |
| Protein 8.99g | 14% |
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