Preparing Annatto Oil
Heat the seeds and oil in a small saucepan over low heat, swirling pan frequently,
until the oil turns bright red-orange in color. Simmer for 1 to 2 minutes and then remove from heat. Let it cool for about 10 minutes and then strain the oil. You can discard the seeds. This oil keeps well refrigerated for close to a month in an air tight container. You can make an extra batch and use it to add color to many of your dishes like stews, rice recipes etc.
Add a 1 tsp of Annatto oil ( or more if you like) in a skillet. Saute the onions and garlic with salt until soft. Add the bell peppers and cook for another 2-3 minutes until the peppers are lightly cooked.
Next add the rice and stir into the mixture. Saute it until the rice turns opaque.
Add the stock /water and cook covered for about 8-10 minutes in medium heat until cooked.
Garnish with cilantro and Pimentos (if using).