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. ---------------------------------------------------------------------------
Nutrition
Ingredients
