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Joan's Confetti Yellow Rice

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      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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