Yellow "Rice" with Serrano Ham ("Arroz" Amarillo con Jamon)

1. 1

   Pour the clam juice into a small saucepan and heat to simmering.

2. 2

   Keep hot over very low heat.

3. 3

   Heat the achiote oil over medium-high heat in a medium saucepan.

4. 4

   Add the garlic, stirring to prevent sticking, and cook until lightly golden, about 2 minutes.

5. 5

   Stir in the ham and cook until fragrant, 1 to 2 minutes.

6. 6

   Add the orzo and stir until lightly toasted, about 2 minutes.

7. 7

   Pour enough hot clam juice into the skillet to cover the orzo by about 1/2-inch.

8. 8

   Bring to a boil, then adjust the heat to medium-low.

9. 9

   Continue cooking, adding small amounts of the hot clam juice to keep the orzo covered as necessary, until the pasta is tender but still firm, 6 to 8 minutes.

10. 10

    Season with salt and pepper, to taste.

11. 11

    The pasta should have a creamy consistency, but there should be little, if any, liquid left by the end of cooking.

12. 12

    If a bit soupy, let stand for a minute or so.

13. 13

    Transfer to a serving dish and garnish with the chopped parsley.

14. 14

    Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.

15. 15

    Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green.

16. 16

    Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops.

17. 17

    Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.

18. 18

    *Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor.

19. 19

    They are available in many supermarkets and almost all Latin markets.

* Per serving · 4 servings · Values may vary.