Arroz Con Queso

Ingredients

• 1 tsp annatto seeds (achiote)
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter
• 5 ounces onion – finely chopped
• 1.5 cups long-grain white rice – rinsed until water runs clear, drained
• 2 cups water
• 2 cups whole milk
• 10 ounces fresh white cheese (queso fresco or queso menonita) – coarsely grated or crumbled
• 1 tsp salt – divided

Instructions

1. Rinse the rice in cool water until it runs mostly clear, then drain well in a sieve for 5 minutes.
2. Warm the vegetable oil and annatto seeds in a medium pot over medium-low heat until the oil turns deep orange-red, 2–3 minutes. Remove and discard the seeds.
3. Add the butter to the annatto oil. Once melted, add the onion and cook, stirring, until translucent and sweet, 3–4 minutes.
4. Stir in the drained rice and cook, stirring, until the grains look glossy and lightly toasted at the edges, 1–2 minutes.
5. Pour in the water and add about 0.5 tsp of the salt. Bring to a boil, then reduce to low, cover, and simmer until most of the water is absorbed and the rice is just shy of tender, 10–12 minutes.
6. Uncover and stir in the milk. Cook at a gentle simmer, stirring occasionally to prevent sticking, until the rice is tender and the mixture is creamy and loose, 8–12 minutes. It should flow slowly off a spoon, not be dry.
7. Fold in the cheese and the remaining salt to taste. Cook, stirring, just until the cheese softens and forms small curds throughout without fully melting, 1–2 minutes.
8. Remove from heat, cover, and rest for 5 minutes to set. Fluff gently and serve hot.