If you are lucky enough to travel in the Spanish-speaking world, just about anywhere you go, you will very likely run into a some version of chicken and rice, or âArroz con Polloâ as it appears on countless menus. This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer.
(c) What is Celiac Disease and the Gluten-Free Diet? Celiac.com – Articles – Read story here.