Dirty Rice

I'd add either a couple teaspoons of cayenne pepper or a coule fresh chilli peppers, it came out a little bland for me. Mayhaps let it simmer for a couple more minutes to set

Made this recipe yesterday to accompany a fish taco recipe- also from this site. The family and guests had seconds and thirds, as did I, with lots leftovers for doggie bags and dinner tonight! Would give this recipe 5 stars but going with 4 stars because I made a 'few' changes, primarily based on what I had on hand and to appease those reviewers who get upset when you make changes and give the recipe 5 stars ;-) I made the following changes and one omission to the recipe: I'm not a fan of pine nuts or any nuts in rice nor was anyone who joined us for dinner last nigh- so nixed the nuts; had neither annatto nor achiote powders in the pantry, so used 2 heaping tsps of chipotle sauce from the can of smoked chipotle peppers I used for the fish taco recipe, instead; had only basmati rice on hand; used washed and drained canned black beans and frozen corn, which I added to the sautéeing rice and spice mixture [do not leave out the cinnamon or cumin], along with the tomatoes, just before adding 2 2/3 cups of chicken stock [unless you're making risotto or rice pudding, always use double the amount of liquid/water as you use uncooked rice!!] [If you use chicken or vegetable stock, you don't need to add any salt and the flavour is deeper/richer]; only had 1/2 green pepper so added 1/4 red and 1/4 yellow peppers for colour and flavour and added them, with tomatoes to the mixture, before giving everything a good stir and bringing everything to a rapid boil [For fluffy loose rice- redu

Made this recipe yesterday to accompany a fish taco recipe- also from this site. The family and guests had seconds and thirds, as did I, with lots leftovers for doggie bags and dinner tonight! Would give this recipe 5 stars but going with 4 stars because I made a 'few' changes, primarily based on what I had on hand and to appease those reviewers who get upset when you make changes and give the recipe 5 stars ;-) I made the following changes and one omission to the recipe: I'm not a fan of pine nuts or any nuts in rice nor was anyone who joined us for dinner last nigh- so nixed the nuts; had neither annatto nor achiote powders in the pantry, so used 2 heaping tsps of chipotle sauce from the can of smoked chipotle peppers I used for the fish taco recipe, instead; had only basmati rice on hand; used washed and drained canned black beans and frozen corn, which I added to the sautéeing rice and spice mixture [do not leave out the cinnamon or cumin], along with the tomatoes, just before adding 2 2/3 cups of chicken stock [unless you're making risotto or rice pudding, always use double the amount of liquid/water as you use uncooked rice!!] [If you use chicken or vegetable stock, you don't need to add any salt and the flavour is deeper/richer]; only had 1/2 green pepper so added 1/4 red and 1/4 yellow peppers for colour and flavour and added them, with tomatoes to the mixture, before giving everything a good stir and bringing everything to a rapid boil [For fluffy loose rice- redu

I didn't have pine nuts and used a Spanish rice instead of white rice. I liked the combination of spices and the annatto in the rice. This would go well with mexican dishes since it's more like a mexican rice.