Mexican Yellow Rice

• 1 cup long grain white rice
• 2 tablespoons vegetable oil
• 1 -2 teaspoon ground achiote powder (I tend to use closer to 2 teaspoons) or 1 -2 teaspoon achiote paste (I tend to use closer to 2 teaspoons)
• 1 small white onion, finely minced
• 2 garlic cloves, minced
• 2 cups vegetable broth or 2 cups chicken broth
• 1/2 jalapeno, finely minced (optional)
• salt
• Garnish
• fresh cilantro leaves

1. Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
2. Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
3. Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
4. Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
5. Pour in the broth, mix well and bring rice to a boil.
6. Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
7. Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.

long grain white rice, vegetable oil, ground achiote, white onion, garlic, vegetable broth, salt, cilantro

Taken from www.food.com/recipe/mexican-yellow-rice-139985 (may not work)