½ lime, the juice
1 tbsp. annatto or paprika powder
2 tsp salt
1 tsp pepper
¼ cup (60ml) coconut oil or avocado oil
3 garlic cloves, crushed
½ red bell pepper, minced
2 celery stalks, minced
4 oz. (110g) green olives, pitted
¼ cup (60ml) fresh cilantro, minced - if you don't like cilantro, use parsley
Did you know that Annatto (also known as anato, bija or achiote) is a tropical American tree with seeds that are intensely red and have a mild taste. Annatto has been used as a food colouring going back to pre-Columbian times. If you can’t find annatto, use an equal amount of (Spanish) paprika.
If you don't like cilantro, use parsley instead.
Zucchini (courgette) noodles, "zoodles", can be bought pre-made in most local supermarkets (perfect for busy people). However they are super easy (and cheap) to make with a spiralizer.
To make the rice, just chop the zoodles into rice-sized pieces. If you are really short of time, just use the zoodles without dicing. It will look and taste just as good.
All the best Jan