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Rice tinted and flavored with earthy achiote paste, a Yucatán-inspired side dish. This vegetarian, aromatic family accompaniment adds vibrant color and subtle flavor to any meal.
Heat the olive oil in a large saucepan over medium heat. Add finely diced onion and cook for 3–4 minutes, stirring often, until translucent but not browned.
Add the rinsed rice and sauté for 2–3 minutes, stirring continuously to lightly toast the grains and coat them in oil.
Stir in the minced garlic and achiote paste. Cook for 1 minute, breaking up the paste and mixing thoroughly until the rice takes on a vibrant red-orange color.
Pour in the vegetable broth, add salt and black pepper, and bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low, cover tightly, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Remove from the heat, stir in the frozen peas, cover, and let sit off heat for 5 minutes before fluffing and serving.
