Caribbean Yellow Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon annatto seeds (see cooks' note, below)
• 1/4 cup olive oil
• 1/2 cup onion, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 2 large garlic cloves, finely chopped
• 1/4 cup cilantro, chopped
• 1 3/4 cups long-grain rice
• 1 teaspoon salt
• 3 cups water

Recipe

• 1 heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil turns bright red-orange and begins to simmer, 1 to 2 minutes. remove from heat and let stand 10 minutes. strain through a fine-mesh sieve into a small bowl, discarding seeds.
• 2 cook onion, bell pepper, garlic, and cilantro in 1 1/2 tablespoons annatto oil in a 2-to 3-quart heavy saucepan over medium heat, stirring, until vegetables are softened, 3 to 5 minutes. add rice and cook, stirring, until most of grains are opaque, 1 to 2 minutes. stir in water and 1 teaspoon salt and bring to a boil. stir rice again, then reduce heat to low and cook, covered, until rice is just tender, about 15 minutes. remove from heat and let stand, covered, 5 minutes.
• 3 fluff rice with a fork before serving.
• 4 cooks’ notes:
• 5 you can substitute 1/4 teaspoon saffron for the annatto. use only 1 1/2 tablespoon oil and crumble saffron into oil just before using it.
• 6 leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.