Active Time

　　20 min

　　Total Time

　　50 min

　　Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color comes from annatto seeds—which have an astringent, slightly peppery flavor—heated in oil until bright red-orange.

　　

Ingredients

Makes 4 (side dish) servings

　　1 tablespoon annatto seeds (see cooks' note, below)

　　1/4 cup mild olive or vegetable oil

　　1/2 cup finely chopped onion

　　1/4 cup finely chopped green bell pepper

　　2 large garlic cloves, finely chopped

　　1/4 cup chopped cilantro

　　1 3/4 cups long-grain white rice

　　3 cups water

　　

Step 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.

　　

Step 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.

　　

Step 3

Fluff rice with a fork before serving.

　　Cooks’' Note

　　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. Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.