4 1/2 qt Cooked brown rice
1/3 cup Vegetable oil
1 1/2 tbsp 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)
1/2 cup Chopped fresh cilantro, or more to taste
Salt and black pepper, to taste
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1. If not using precooked rice, cook 1 1/2 qts. (2-lbs 6-oz) raw rice.
2. In a small skillet, heat the oil and the annatto seeds on medium heat for 4-5 minutes, until the oil turns a deep yellow-orange.
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 5-10 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 4.5-oz serving: 240 Cals. .6.0 g fat, 187 mg sod. *Need 6-in deep half-size 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
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