---------- 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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