Java Rice
This Java Rice is SO VIBRANT! Infused with annatto oil, lime zest, and smoky paprika, it’s a flavorful side that brightens any meal.
Servings: 4 servings
Ingredients
- 4 tablespoons annatto oil
- 1 clove garlic finely chopped
- 0.5 medium onion finely chopped
- 1.5 cups green peas frozen or fresh
- 1 cup roasted peppers diced, from a jar or homemade
- 4 cups jasmine rice cooked
- 1 teaspoon paprika
- 1 whole lime zested and juiced (use zest of entire lime and 1 tablespoon juice)
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1.5 tablespoons annatto seeds used to make the annatto oil
- 3 tablespoons extra virgin olive oil or coconut oil for frying and infusing flavor
Instructions
Prepare the Annatto Oil
- Start by heating 3 tablespoons of extra virgin olive oil or coconut oil in a small saucepan over medium heat. Add the 1 1/2 tablespoons of annatto seeds and let them infuse the oil for about 5-7 minutes, stirring occasionally. Once done, strain out the seeds and reserve the oil for cooking.
Sauté the Aromatics
- In a large skillet or sauté pan, heat the annatto oil over medium heat. Add the finely chopped garlic and onion, sautéing until fragrant and translucent, about 3-4 minutes.
Add the Vegetables and Spices
- Stir in the green peas and roasted peppers, mixing well. Sprinkle in the paprika, salt, and pepper. Cook for another 3-5 minutes until the peas are tender and the peppers are heated through.
Combine the Rice
- Add the cooked jasmine rice to the pan, breaking up any clumps gently. Toss everything together to combine and heat through evenly, about 5 minutes. Be careful not to over-stir to maintain fluffy rice grains.
Brighten with Lime
- Remove the pan from heat and immediately add the lime zest and one tablespoon of lime juice. Gently fold these into the rice, allowing the citrusy brightness to lift the flavors.
Serve and Enjoy
- Serve your Java Rice warm, alongside your favorite protein or vegetable dishes.
Equipment
- Small Saucepan
- Large Skillet
- Sharp Knife
- Chopping board
- Zester
- Measuring Spoons
- Measuring Cups
- Wooden Spoon
Notes
- Use pre-cooked and cooled rice to avoid mushy texture and clumping.
- Make your own annatto oil for authentic color and flavor.
- Do not add lime juice during cooking; add it last to maintain brightness.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of water.
- Try seasonal variations by swapping vegetables like asparagus, tomatoes, or mushrooms for different flavors year-round.