Garlicky Zucchini Rice with Pico de Gallo
INGREDIENTS
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1 cup jasmine rice or regular long-grain rice
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5 cloves garlic, minced
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1 cup zucchini, diced
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½ tablespoon cumin seeds
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2 tablespoons annatto oil (see recipe below)
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1 cup roasted poblano pico de gallo (see recipe below)
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2 cups chicken broth (or 1 large Knorr chicken bouillon cube and 2 cups of water)
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Salt and fresh cracked pepper
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For the Roasted Poblano Pico de Gallo
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Ingredients:
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3 Roma tomatoes, diced
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1 large poblano pepper, roasted, peeled and diced
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½ of a medium red onion, diced
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1 serrano pepper, minced (optional)
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¼ cup chopped cilantro
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Juice of 2 key limes
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Salt and pepper
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Directions:
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Combine all ingredients, adding 1 teaspoon of salt and ½ teaspoon of fresh cracked pepper, stir well to combine, let stand for 20 minutes. Taste for salt. Serve with chips or as a garnish with your favorite foods!
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For the Annatto Oil:
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Ingredients:
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1½ oz. annatto seeds (about ¼ cup)
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2 cups canola oil
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Directions:
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Combine the annatto seeds and canola oil in a small saucepan. Heat to medium heat until it starts to lightly bubble, reduce heat to low and cook for 5 to 6 minutes. Remove from heat, let cool, strain through a fine, wire-mesh strainer. Once cooled, s
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