Philippine Style Rice
Two Kinds of Rice and Annato
Arroz a la Filipina or Phlippine Style Rice, is a popular Filipino dish that combines both Glutinous or Sticky Rice and regular Rice in a single dish. In the old days it was usually made with Lard as the cooking fat, but you can substitute Vegetable Oil. The flavor will be just as good and the result more cardiac-friendly.
This dish pairs well with Beef Tapa.-
The Rice is colored or tinted a reddish color with the use of Annatto seeds or, alternatively, a few drops of Red Food Coloring. Purists will prefer Annatto.
The Philippines is one of the few countries — especially outside the Caribbean region — whose cuisine uses Annato. It’s probably a result of the transfers ot ideas, people and things that took place during the great days of expansion of the Spanish Empire. Another popular Filipino dish that uses Annato is Kare-Kare.
Arroz a la Filipina
1 chicken, about 2 pounds
3 cloves Garlic
1 medium Onion
1 Green Bell Pepper
1 – 2 Green Chili Peppers
1 – 2 Red Chili Peppers
3 tablespoons Vegetable Oil
1 hard-cooked Egg
Annatto Seeds or Red Food Coloring
½ cup cooked Glutinous Rice
½ cup cooked regular White Rice
Clean the Chicken and cut into small serving pieces.
Peel and crush the Garlic. Cut the Tomatoes and Onions into quarters. Slice the Green Bell Pepper in thin slices. Clean the hot Chili Peppers, removing the seeds and membranes and cutting them into thin slices. Cut the hard boiled Egg into thin slices
Also soak a few Annatto (Achuete) seeds in water and set aside for use later in coloring the Rice..
When ready to cook the dish, crush the Garlic and rub the Chicken pieces well with the Garlic. Sauté the Tomatoes and Onion in the hot Oil until they are tender, about 3 or 4minutes. Then add the Chicken pieces and brown well. Add a little water and simmer, covered, until the Chicken is tender, about 15 minutes.
Add the sliced Green Peppers and continue to simmer until they are tender, another 5 minutes or so. Then add the two kinds of Rice, stirring frequently to prevent the ingredients from sticking to the pan. Continue cooking over low heat for a few minutes.
Add a small amount of the Achuete (Annatto) Water, or one or two drops of Red Food Coloring, just enough to give the Rice a nice, rosy color and blend well.
Finally add Salt to taste. To serve, arrange on a platter garnished with the strips of Red and Green Chili Peppers and the slices of Hard-Boiled Eggs.