Ingredients

• 1 tablespoon annatto seeds (see cooks' note, below)
• 1/4 cup mild olive or vegetable oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 2 large garlic cloves, finely chopped
• 1/4 cup chopped cilantro
• 1 3/4 cups long-grain white rice
• 3 cups water

Instructions

1. Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil turns bright red-orange and begins to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes. Strain through a fine-mesh sieve into a small bowl, discarding seeds.
2. Cook onion, bell pepper, garlic, and cilantro in 1 1/2 tablespoons annatto oil in a 2-to 3-quart heavy saucepan over medium heat, stirring, until vegetables are softened, 3 to 5 minutes. Add rice and cook, stirring, until most of grains are opaque, 1 to 2 minutes. Stir in water and 1 teaspoon salt and bring to a boil. Stir rice again, then reduce heat to low and cook, covered, until rice is just tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
3. Fluff rice with a fork before serving.