Garlicky Zucchini Rice with Pico de Gallo

Ingredients:

1 cup jasmine rice or regular long-grain rice
5 cloves garlic, minced
1 cup zucchini, diced
½ tablespoon cumin seeds
2 tablespoons annatto oil (see recipe below)
1 cup roasted Poblano pico de gallo (see recipe below)
2 cups chicken broth (or 1 large Knorr chicken bouillon cube and 2 cups of water)
Salt and fresh cracked pepper

Directions:
1. In a heavy skillet, heat 2 tablespoons of annatto oil to medium heat. Add the rice and cook for 2 to 3 minutes, until it starts to toast and becomes aromatic. Add the cumin seeds and cook for another minute.

2. Add the garlic and cook for 1 minute, stirring often.If using the bouillon cube, break it up slightly before adding to rice, along with water. Add the broth (if using), ½ teaspoon of salt and a pinch of pepper. Stir well to combine. When it comes to a boil, add the zucchini evenly to the top of rice.

3. Reduce heat, cover and cook for another 15 to 18 minutes or until all the liquid is absorbed. Remove from heat and let stand for 10 minutes. When ready, fluff the rice with a fork and fold in the pico de gallo.

For the Roasted Poblano Pico de Gallo

Ingredients:
3 Roma tomatoes, diced
1 large Poblano pepper, roasted, peeled and diced
½ of a medium red onion, diced
1 serrano pepper, minced (optional)
¼ cup chopped cilantro
juice of 2 keylimes
salt and pepper

Directions:
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!

For the Annatto Oil

Ingredients:
1½ oz. annatto seeds (about ¼ cup)
2 cups canola oil

Directions:
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, store in glass bottle, in the refrigerator. I like using this oil for a lot of my basic Latin cooking. Adds a nice, earthy flavor and gives that great color to your rice dishes.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Tacos al Pastor
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas