# Jamaican-like rice **URL:** \ **Category:** Cafe Society\ **Created:** [November 2, 2008, 12:41am UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661 "2008-11-02T00:41:49Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![jali](https://avatars.discourse-cdn.com/v4/letter/j/ecae2f/32.png) [@jali](https://boards.straightdope.com/u/jali)\ **Post date:** [November 2, 2008, 12:41am UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661/1 "2008-11-02T00:41:49Z")
Inspired by the “Minute Rice” thread. I was in an “island” mood today and decided to fix oxtails and I needed rice as a side dish. I’m excited about the rice I made since I’ve never grasped Jamaican rice and peas. I fixed a medium pot of long rice (I eyeball so I don’t know how much I used). I let it cool a bit then transferred the rice to my electric skillet. I used about a tablespoon of butter and added a can of pigeon peas (drained). I dug through my seasoning cupboard - I was looking for Sazon and came up empty. I found an envelope of dry onion soup mix and added the soup with another teaspoon of butter. I used chives as garnish. Delicious - not Jamaican, but still pretty good. Does anyone have an easy “Spanish Rice” recipe? I’d love Arroz con Pollo in the next few days. ---
**Author:** ![DanBlather](https://avatars.discourse-cdn.com/v4/letter/d/f4b2a3/32.png) [@DanBlather](https://boards.straightdope.com/u/DanBlather)\ **Post date:** [November 2, 2008, 1:38am UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661/2 "2008-11-02T01:38:46Z")
> [@jali](#): > > Does anyone have an easy “Spanish Rice” recipe? I’d love Arroz con Pollo in the next few days. Look on Food Network site. They have the best recipe ever. ---
**Author:** ![dwyr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dwyr/32/363_2.png) [@dwyr](https://boards.straightdope.com/u/dwyr)\ **Post date:** [November 2, 2008, 5:55am UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661/3 "2008-11-02T05:55:23Z")
Spanish rice the way my mother used to make it: Melt some butter in a heated skillet, throw in some chopped onion, saute until soft and golden. Pour in a cup of raw long-grain rice, saute a bit but don’t brown. Toss in a can of chopped tomatoes and their liquid with enough added water (or stock) to make two cups. Bring to a boil then reduce the heat and simmer, covered, until liquid is gone and rice is done. Sometimes she’d brown some ground beef along with the onions to make a more substantial dish. I like to add in some garlic too. ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [November 2, 2008, 1:06pm UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661/4 "2008-11-02T13:06:40Z")
As an aid toward authenticity, obtain achiote seed and warm them in a quantity of olive or other oil, strain out the seeds. Use the oil in making the rice. Don’t spill it anywhere you don’t want a deep red stain. ---
**Author:** ![jali](https://avatars.discourse-cdn.com/v4/letter/j/ecae2f/32.png) [@jali](https://boards.straightdope.com/u/jali)\ **Post date:** [November 2, 2008, 3:50pm UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661/5 "2008-11-02T15:50:17Z")
> [@dwyr](#): > > Spanish rice the way my mother used to make it: > > Melt some butter in a heated skillet, throw in some chopped onion, saute until soft and golden. Pour in a cup of raw long-grain rice, saute a bit but don’t brown. Toss in a can of chopped tomatoes and their liquid with enough added water (or stock) to make two cups. Bring to a boil then reduce the heat and simmer, covered, until liquid is gone and rice is done. > > Sometimes she’d brown some ground beef along with the onions to make a more substantial dish. I like to add in some garlic too. Sounds yummy. I’ll try it and let you know how it turns out. Thanks. [QUOTE=Carson O’Genic] As an aid toward authenticity, obtain achiote seed and warm them in a quantity of olive or other oil, strain out the seeds. Use the oil in making the rice. Don’t spill it anywhere you don’t want a deep red stain. [/QUOTE] I’ve wondered what achiote was used for. Thanks. ---
**Author:** ![jali](https://avatars.discourse-cdn.com/v4/letter/j/ecae2f/32.png) [@jali](https://boards.straightdope.com/u/jali)\ **Post date:** [November 2, 2008, 3:52pm UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661/6 "2008-11-02T15:52:02Z")
> [@DanBlather](#): > > Look on Food Network site. They have the best recipe ever. I didn’t even think about The Network. I usually go to [allrecipes.com](http://allrecipes.com), and find myself distracted somehow (oooh, shiny). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 2, 2008, 4:16pm UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661/7 "2008-11-02T16:16:26Z")
> [@jali](#): > > I’ve wondered what achiote was used for. Thanks. To add to this, achiote paste (recado rojo) is used throughout the Yucatan as a rub or marinade for meats (grilled achiote shrimp, cochinita pibil, pibil de pollo, poc chuc, etc.) Also, achiote (annatto seeds) are what gives cheddar cheese its orange color. Achiote has a unique, “earthy,” slightly iodine-y taste to it. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [November 2, 2008, 4:27pm UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661/8 "2008-11-02T16:27:38Z")
> [@jali](#): > > I dug through my seasoning cupboard - I was looking for Sazon and came up empty. You mean [Goya Sazon](http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4)? I love the Coriander and Annato mix. It is my secret weapon for grilled foods. And sub chicken or beef broth for water. That comes out great, too. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 2, 2008, 4:44pm UTC](https://boards.straightdope.com/t/jamaican-like-rice/470661/9 "2008-11-02T16:44:53Z")
> [@jnglmassiv](#): > > You mean [Goya Sazon](http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4)? I love the Coriander and Annato mix. It is my secret weapon for grilled foods. > > And sub chicken or beef broth for water. That comes out great, too. [Food and linguistic geekery] The interesting thing (for me) about that sazon package is the translation of _culantro y achiote_ as _coriander and annato._ Now, _cilantro_ often gets translated as _coriander_ (although for US markets, it’s usually just _cilantro._) However, _culantro_ is a different herb from a different genus than _cilantro_. It’s sometimes referred to as _long coriander_ or _recao_ (Puerto Rico), as well as a number of other names, but, in most cookbooks that use this herb, it simply remains _culantro_ (koo-LAHN-tro.) Whatever name it goes by, I don’t think it should be translated as “coriander.” [/food and linguistic geekery]