*Achiote is a Mexican condiment you can find in Latin markets also in Puerto Rican cuisine you can find this mix of achiote and cilantro, that works too, but if you live in a place that is not accessible you can use powder paprika.
- 100 g cooked and drained hibiscus flower (make water with the rest)
- ½ White onion (or whatever you have)
- 1 tomato
- 1 tbsp of achiote or paprika
- 1 tbsp Tamarind sauce
- 1 tbsp Garlic powder
- Salt to taste ( I use pink salt)
- 1 tbsp Olive oil
- 1 cup Brown rice
- 1/2 cup of coriander
- 1 small red chili
- ½ tbsp of brown sugar or agave syrup
- Boil the hibiscus in a pot for about 10 minutes, drain it and then wash it several times to remove the acid taste and save the water to drink with lemon, agave syrup, and ice.
- In a frying pan over medium heat add 1 tablespoon of olive oil
- Fry the onion in small squares and add the garlic powder, leaving it until it is golden brown.
- Now add the cooked and drained hibiscus with the achiote or paprika, the diced tomato, the red chili, the salt, the oregano, and a splash of water so that it does not dry out and the tomato can be cooked.
- Mix everything and let the tomato turn into a sauce;
- Then when you see that everything is softer, add the sugar, the tamarind sauce, and the coriander, stir it and you can add a splash of water if it’s drying.
- Now simmer it for 3 minutes
You serve it with steamed vegetables, such as green beans, carrots, broccoli, cauliflower. A little brown rice and decorate it with fresh cilantro & olives.