Caribbean Yellow Rice

1. 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. 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. 3

   Fluff rice with a fork before serving.

4. 4

   Cooks' notes:

5. 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. 6

   Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.