Achiote Oil

Contributed By: mjlachica
Daisy Martinez

Use this in Yellow Rice - Arroz Amarillo.

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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Meal Type: Salads & Dressings
Sauces

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Ingredients

1 cup Olive oil
2 tablespoons Achiote (annatto) seeds

Preparation

Heat the oil and annatto seeds in a small skillet over medium heat until the seeds start to give off a lively, steady sizzle. Don’t overheat the mixture or the seeds will turn black and the oil a nasty green. Once they’re sizzling away, pull the pan from the heat and let it stand until the sizzling stops.

Strain as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a jar with a tight-fitting lid.

Yields about a cup

Cook's Notes

Nutrition Information

Recipe Comments

Commented by: maryjsteng2

Buy ground seed or grind your own and it will impart color and flavor to oil faster and at a slightly lower temperature in order to avoid burning the seeds. This makes food cooked in it--such as rice--turn yellow or yellowy red/orange as it is in Mexican rice, paella, or spanish rice. Anato/Achiote is a cheap substitute for Saffron--not the same flavor but far less pricey for color. Buy at Mexican grocers very inexpensive.