Caribbean Yellow Rice

• 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 white rice
• 1 teaspoon salt
• 3 cups water

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.

annatto seeds, olive oil, onion, green bell pepper, garlic, cilantro, longgrain white rice, salt, water

Taken from www.food.com/recipe/caribbean-yellow-rice-503019 (may not work)