Mexican Rice with Salsa Fresca

Red Rice

2 T canola oil (or other high heat oil)

1T annato (achiote) seeds

1 sweet yellow onion (diced)

2/3 cup brown rice

Salsa Fresca

1.5 -2 cups diced fresh tomatoes (whichever variety look best t you)

4 scallions, sliced

1/2 cucumber, seeded and sliced

3 cloves garlic, finely minced

2-3 hot peppers, finely minced (option: if you cannot eat spicy food, mince 1/2 red pepper)

2 T cilantro, finely chopped

1/2 teaspoon sea salt

pepper to taste

Garnish

Very thin lemon slices

Avocado slices

sharp cheddar cheese

The Rice

In a small sauce pan (the smallest one you own) add the oil and annato on medium high heat. You do want the oil to be deep. Add a bit more, need be. Watch carefully as the oil turns a very dark bright red, but doesn't burn. After about 5-7 minutes of cooking, it will be done. Take the mixture off the heat and carefully strain the annato out of the oil through a small metal sieve into a pyrex measuring cup.

Once drained, transfer the very red oil into a saucepan big enough to cook the rice. It can be the same saucepan you used before. On medium heat add the diced onion. Once cooked, add the rice and turn the heat up to high. Continuously stir and sear the rice for 3-5 minutes. Add two cups of water, bring to a boil, reduce the heat to low and simmer for 25 minutes or until thoroughly cooked. Remove from heat and set aside until room temperature.

The salsa

Chop tomato, cucumber and onion and place in a big bowl. Add a pinch of salt and mix thoroughly. Salt will cause this vegetables to weep and create a beautiful liquid. Add the remaining ingredients and mix at each addition. Refrigerate for 1/2 hour if you have time or allow to sit at room temperature depending on your preference.

Place the rice into a casserole dish or large bowl. Add the salsa and mix through. Top with your favorite garnish.

For a complete protein, add a can of black beans or a cup of reconstituted dried black beans to the rice.

Yogurt Coriander Sauce

Strain 1 cup of yogurt through a coffee filter for 1/2 hour. Add the zest and juice from 1 lime. Add 1 tablespoon of freshly crushed coriander seed. Top this or any chili, indian or mexican style dish with this yogurt sauce.