Yellow Rice - Arroz Amarillo Con Achiote

Make as a side to black beans for a nice vegetarian meal. Annatto seeds are brick red, triangular in shape, 1/8” - 3/16”. The seeds are available whole and can often be purchased in a block or paste form at Latin American section of your supermarkets. Annatto was once used to control fevers, dysentery and kidney diseases, though is now used mostly as a dye in medical preparations such as ointments and plasters. In India the pulp is used as an insect repellent.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 -2  teaspoon annatto seeds
• 2  tablespoons olive oil
• 2  tablespoons butter
• 1  onion, diced
• 1  celery rib, diced
• 1  cup bell pepper, minced
• 2 -3  garlic cloves, minced
• 1  cup long grain rice
• 2 1⁄2 cups water or 2 1⁄2 cups  vegetables or 2 1⁄2 cups  chicken stock
•  salt
•  pepper
• 1⁄4 teaspoon cumin
• 3  sprigs cilantro
•  lime
•  pimiento

Directions

1. Infusing Annatto Oil:
2. Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently, until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. Discard the seeds.
3. Reheat annatto oil and butter in a skillet. Saute the onions, celery and garlic with salt, pepper and cumin to taste until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked.
4. Next add the rice and stir into the mixture.
5. Saute it until the rice turns opaque.
6. Add the stock or water and cook covered for about 15 minutes in medium heat until cooked.
7. Garnish with cilantro, lime slices and Pimentos.