1 Tbls. Annatto oil 1 small onion, finely chopped ½ red bell pepper, finely chopped ½ yellow bell pepper, finely chopped 1 minced garlic clove 1 cup long-grain rice 3 cups water 1Tbls. Finely chopped fresh cilantro 1 tsp. Salt ¼ tsp pepper
Heat the annatto oil in a large saucepan over medium heat. Add the onion, peppers and garlic; stir 2 minutes. Add the rice, salt and 3 cups of water. Bring to a boil, cover and reduce heat to low. Cook 18 minutes or until rice is tender. Remove from heat; uncover, and drape a clean kitchen towel over the pan 3 minutes. Fluff rice with a fork, and add the cilantro. Adjust seasoning with salt and pepper if needed.
Both my recipes are from Martha Stewar Living August 2002