Recipe - Golden Spanish Rice

4 One half qt Cooked brown rice
1/3 cup Vegetable oil
1 One half tablespoon Annatto seeds
3 cup Corn kernels
1 qt Tomatoes; cubed, fresh
2 cup Chopped scallions; green &
white (5oz)
1 cup Spanish olives; chopped (6
oz)
One half cup Chopped fresh cilantro; or
more to taste
Salt and black pepper; to
taste

1. If not using precooked rice, cook 1 One half qts. (2lbs 6oz) raw rice.

2. In a small skillet, heat the oil and the annatto seeds on medium heat
for 45 minutes, until the oil turns a deep yelloworange.

3. Strain the oil into a large skillet and discard the seeds.

4. Add the remaining ingredients, except for the rice, salt, and pepper and
cook for about 510 minutes, until hot.

5. Combine the saute with the rice. Season with salt and pepper. If the
rice is hot, serve immediately. If cold cooked rice is used, transfer the
rice and the saute to a lightly oiled baking pan, cover tightly with foil,
and bake at 350F for 45 minutes, or until heated through.

Meal Planning: *Per 4.5oz serving: 240 Cals. .6.0 g fat, 187 mg sod. *Need
6in deep halfsize insert pan. *PrepTime: 20 minutes; CookTime: 15 minutes
with cooked rice; 50 minutes with raw rice or cold cooked rice. *Colorful;
pair with Pompano Tapico (187), Refritos (216); or Caribbean Black Beans
(197).

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu

Recipe by: Moosewood for a Crowd