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1
Melt the butter with the annatto oil in a medium saucepan over medium-high heat.
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2
Add the Scotch bonnet and garlic, stir, and cook for 15 seconds.
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3
Add the onion, carrot, celery, and bay leaves and stir well.
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4
Allow the vegetables to cook, stirring frequently, until well-glazed, about 10 minutes.
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5
Stir in the rice, salt and pepper.
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6
Add the chicken stock, stir once and bring to a simmer, the immediately turn the heat down to very low.
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7
Cover and cook until the rice has absorbed the stock, 12 to 15 minutes.
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8
Cover and let stand for 5 minutes, then serve.
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9
The ochre hue characteristic of so many dishes of the Caribbean and Latin America comes from annatto.
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10
Annatto seeds, also known as achiote, deliver a mildly pungent flavor, but not a spicy one.
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11
Use this infused oil when cooking rice, or brush it on chicken or fish before you put them on the grill.
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12
1/2 cup annatto seeds
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13
2 cups pure olive oil
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14
Toast the annatto seeds in a heavy saucepan until they just start to smoke.
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15
Add the olive oil.
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16
When the oil begins to simmer, remove from the heat and allow to cool.
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17
Strain the oil and store in an airtight container in a cool, dark place for several months.
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18
Preparation time: 5 minutes
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19
Cooking time: 10 minutes
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20
Ease of preparation: Easy
