Arroz con achiote, also known as annatto rice or yellow rice, is a classic Latin American rice dish made with white rice and achiote paste (annatto), which gives it its signature orange-red color and a mild, earthy flavor.
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It's a simple, everyday rice similar to arroz amarillo or arroz rojo, commonly cooked with aromatics and broth to create a flavorful side dish.
This arroz con achiote recipe is easy, reliable method for making fluffy, evenly colored rice with balanced flavor using achiote paste, a quick sauté of vegetables, and simple pantry ingredients.
The rice cooks light and aromatic, making it a versatile side that pairs well with chicken, pork, seafood, or vegetables for any meal.
Ingredients You'll Need
Note: See the recipe card for quantities.
- White rice: Forms the base of the dish.
- Achiote paste: Gives the rice its signature orange-red color and a mild, earthy taste.
- Neutral oil: Blooms the achiote and helps distribute its color and flavor evenly.
- Onion, carrots, celery, and garlic: Create a savory flavor base that enhances the rice.
- Broth or water: Cooks the rice evenly. Broth adds depth, while water keeps the flavor lighter.
- Salt & Pepper: Balances and brings all the flavors together.
How to Make Arroz con Achiote
Note: Full instructions are provided in the recipe card below.
- If desired, rinse the rice in a strainer under cold water until the water runs clear. Drain the rice well.
- Heat the butter in a medium Dutch oven over low heat and add the annatto paste. Stir to dissolve the paste.
- Add the carrot, onion, celery, scotch bonnet, garlic, and bay leaf. Cook over medium heat until the onions are translucent, about 10 minutes.
- Add the rice, stock, salt, and pepper. Bring to a simmer. Cover, and cook in a 350°F/177°C oven for 12 to 15 minutes.
- Allow the rice to rest for 5 minutes, fluff it with a fork, and serve.
Hint: Bloom the achiote in warm oil first to release its color and flavor evenly.
Storage, Make Ahead, & Freezing
Storage: Keep arroz con achiote in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Prepare the rice 1-2 days in advance and reheat with a splash of water or broth.
Freezing: Not recommended.
Camila's Tips & Variations
- Bloom the achiote: Warm the achiote in oil before adding rice to release color and flavor evenly.
- Rice texture: Rinse the rice until the water runs clear for fluffier grains.
- Vegetable swap: Use peas, corn, or bell peppers, depending on what you have.
- Flavor boost: Use broth instead of water for deeper flavor.
- Spice option: Add a pinch of cumin or bay leaf for subtle warmth without overpowering the achiote.
Frequently Asked Questions
What is achiote made from?
Achiote comes from annatto seeds and is used mainly for its color and mild, earthy flavor.
Does arroz con achiote taste spicy?
No. Achiote adds color and a mild, earthy flavor, not heat.
Why is my rice pale in color?
The achiote was not bloomed long enough in oil, or too little was used.
Can I use achiote oil instead of achiote paste?
Yes. Achiote oil works well and will still give the rice color, though the flavor will be slightly lighter than using paste.
Can I make arroz con achiote with brown rice?
Yes, but the cooking time and liquid amount will need to be adjusted since brown rice takes longer to cook.
Did you know?
According to Wikipedia, achiote comes from the seeds of Bixa orellana, a tropical plant native to the Americas. For centuries, these seeds have been used in Latin American cooking as a natural colorant and mild seasoning, long before artificial food dyes existed.
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Recipe
Arroz con Achiote
Equipment
- Medium saucepan or pot
- Wooden spoon or spatula
Ingredients
- 480 mL long-grain white rice
- 28 g butter
- 22.50 ml annatto paste
- 227 g yellow onion , peeled and small-diced
- 113 g carrot , peeled and small-diced
- 113 g celery , small-dice
- ½ Scotch bonnet , seeded and minced
- 3 garlic cloves , minced
- 1 bay leaf
- 840 mL Chicken Stock
- Salt , as needed
- Ground black pepper , as needed
Instructions
- If desired, rinse the rice in a strainer under cold water until the water runs clear. Drain the rice well.
- Heat the butter in a medium Dutch oven over low heat and add the annatto paste. Stir to dissolve the paste.
- Add the carrot, onion, celery, scotch bonnet, garlic, and bay leaf. Cook over medium heat until the onions are translucent, about 10 minutes.
- Add the rice, stock, salt, and pepper. Bring to a simmer. Cover, and cook in a 350°F/177°C oven for 12 to 15 minutes.
- Allow the rice to rest for 5 minutes, fluff it with a fork, and serve.
Notes
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
