Joan's Confetti Yellow Rice

---------- Recipe via Meal-Master (tm) v8.04

Title: Joan's Confetti Yellow Rice
Categories: Grains, Ethnic
Yield: 12 Servings

1 Yellow bell pepper diced
1 Red bell pepper diced
1 Green bell pepper diced
1 Onion diced
2 c Raw rice- long grain
4 c Chicken stock
1 c Fresh frozen green peas
Annatto oil*

Saute onions and peppers till soft but not browned.
Stir in raw rice and cook a few minutes. Add the stock
and annatto oil and bring to a boil. Cover and simmer
until rice is tender. Let rest off heat 5 minutes.
Fluff with fork. Season to taste. Stir in thawed green
peas. Flavorful, colorful and delicious.

Annatto oil* annatto seeds are achiote seeds. The
seeds are simmered in oil to extract the orange yellow
color used in many Hispanic dishes. The colored oil
may color grains, pastries , vegetables or even add a
golden yellow color as a poultry baste. to make oil:
Bring 1 cup oil ( I use olive ) with 1/2 cup annatto
seeds to almost a boil. Simmer 5 minutes. Strain oil
and cool and refrigerate. Use about 1 to 2 tsp in rice
dishes. Annatto tends to be bitter, so use sparingly.
In small amounts no bitter taste is noticed. Of course
turmeric and curry do color and flavor but you may
like to try this for a pleasant change. Note: annatto
really stains, so be careful not to spill it !

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