Red Rice

Directions

1. 1
   Melt the butter with the annatto oil in a medium saucepan over medium-high heat.
2. 2
   Add the Scotch bonnet and garlic, stir, and cook for 15 seconds.
3. 3
   Add the onion, carrot, celery, and bay leaves and stir well. Allow the vegetables to cook, stirring frequently, until well-glazed, about 10 minutes.
4. 4
   Stir in the rice, salt and pepper.
5. 5
   Add the chicken stock, stir once and bring to a simmer, the immediately turn the heat down to very low. Cover and cook until the rice has absorbed the stock, 12 to 15 minutes. Cover and let stand for 5 minutes, then serve.
6. 6
   Toast the annatto seeds in a heavy saucepan until they just start to smoke.
7. 7
   Add the olive oil. When the oil begins to simmer, remove from the heat and allow to cool. Strain the oil and store in an airtight container in a cool, dark place for several months.
8. 8
   Cooking time: 10 minutes
9. 9
   Ease of preparation: Easy