Arroz con Pollo with Green Salad & Annatto-Citrus Vinaigrette
Chicken and rice dishes were introduced to Latin America by the Spaniards over 500 years ago. This comforting one-pot dish is a Cuban classic chock full of briny olives and capers, and a vibrant tomato base called “sofrito.” One important note: you’ll get a fluffier rice if it’s cooked in a high-sided skillet, and a wetter rice when cooked in a pot. Either way, it takes the same time and is equally authentic and delicious.The rice is painted yellow with annatto (commonly used to give cheddar cheese its color!) and the golden oil comes together in minutes, just like magic - it’s a fun addition to stews or other rice dishes where you want more color. Keep any leftover annatto oil in the refrigerator for up to two weeks.