Mexican Rice With Annatto And Avocado

• 2 tablespoons olive oil
• 1 cup long-grain white rice
• 3 cloves garlic, crushed through a garlic press
• 1 3/4 cups canned chicken broth
• 1 tablespoon annatto (or seasoning bland)
• 1 cup fresh or thawed frozen green peas
• 1 medium avocado to garnish
• 2 tablespoon fresh lime juice
• 1/2 cup firmly packed fresh cilantro leaves
• Salt and pepper to taste

1. Heat the oil in a medium (4-6 quart) cast-iron Dutch oven over medium heat for 1 minute. Stir in the rice and garlic until well coated with the oil. Cook, stirring for 2 minutes.
2. Stir in the chicken broth and seasoning and bring to a boil. Reduce the heat to low and cover. Simmer, stirring once, until the rice is tender and almost all the liquid is absorbed, 15 to 20 minutes.
3. Remove the Dutch oven from the heat. Add the peas, but do not stir (the steam will cook thme gently so that they will reamin bright green). Cover and let stand for 5 minutes more.
4. Meanwhile, peel, pit and thinly slice the avocado lengthwise.
5. Stir the lime juice and cilantro into the rice mixture. Season to taste with salt and pepper and serve at once, garnished with the avocado slices.

olive oil, longgrain white rice, garlic, chicken broth, green peas, avocado, lime juice, cilantro, salt

Taken from www.epicurious.com/recipes/member/views/mexican-rice-with-annatto-and-avocado-50058727 (may not work)