Muisca-style Arroz Aguado

Ingredients

In this Muisca-style adaptation of Arroz Aguado, we incorporate traditional Muisca ingredients and spices to give the dish a unique flavor profile. The addition of annatto, potatoes, and corn adds a distinct Muisca touch to the recipe, while still maintaining the essence of the original dish. We alse have the original recipe for Arroz aguado, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon annatto seeds 1 tablespoon annatto seeds
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a small saucepan, heat the vegetable broth over medium heat until hot but not boiling. Remove from heat and set aside.
3. 3.
   In a separate small saucepan, heat the annatto seeds and vegetable oil over low heat. Allow the seeds to infuse the oil for about 5 minutes, then strain the oil into a large pot.
4. 4.
   Heat the annatto-infused oil in the pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
5. 5.
   Stir in the ground cumin and coriander, and cook for an additional minute to release their flavors.
6. 6.
   Add the diced potatoes and corn kernels to the pot, and cook for about 5 minutes, until the vegetables start to soften.
7. 7.
   Add the rinsed rice to the pot and stir well to coat the grains with the spices and vegetables.
8. 8.
   Pour the hot vegetable broth into the pot, season with salt to taste, and bring to a boil.
9. 9.
   Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
10. 10.
    Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
11. 11.
    Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Annatto seeds — To extract the vibrant color and flavor from annatto seeds, gently heat them in oil over low heat. Strain the oil before using it in the recipe to remove the seeds.
• Potatoes — Ensure that the potatoes are diced into small, uniform pieces to ensure even cooking throughout the dish.
• Corn kernels — If using fresh corn, blanch it briefly in boiling water before adding it to the recipe. If using frozen corn, thaw it before adding it to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a finely chopped chili pepper to the dish.
• To enhance the flavor, toast the rice in the annatto-infused oil for a few minutes before adding the broth.
• Serve the Muisca-style Arroz Aguado with a squeeze of fresh lime juice for a tangy twist.
• Customize the dish by adding your favorite vegetables, such as bell peppers or peas.
• Leftovers can be refrigerated and reheated the next day, making it a convenient option for meal prep.

Serving advice

Serve the Muisca-style Arroz Aguado as a main dish accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the Muisca-style Arroz Aguado with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant ceramic bowl to showcase the beautiful golden hue of the rice.