Instructions

• Make the annatto oil: in a small saucepan combine 1 1/2 tablespoons annatto seeds and 3 tablespoons extra virgin olive oil. Heat over low–medium heat until tiny bubbles form around the seeds (do not let the oil smoke).
• As soon as bubbles appear, turn off the heat and let the seeds steep in the hot oil for 2 minutes (do not overcook the seeds to avoid bitterness).
• Strain the oil through a fine-mesh sieve into a heatproof container and discard the seeds. Measure out 4 tablespoons of the strained annatto oil and reserve for the rice.
• In a large saucepan over medium heat, warm the 4 tablespoons annatto oil.
• Add 1 finely chopped garlic clove and 1/2 medium onion (finely chopped). Cook, stirring, about 3 minutes until the garlic and onion are softened and lightly golden (avoid burning).
• Add 1 1/2 cups green peas and 1 cup diced roasted peppers. Cook, stirring occasionally, for 5 minutes until heated through.
• Add 4 cups cooked jasmine rice. Break up any clumps and stir until the rice is well coated with the annatto oil; if the rice looks pale, add more of the annatto oil you prepared, a little at a time.
• Season with 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper, the zest of the whole lime, and 1 tablespoon lime juice. Stir to combine and cook for another 2 minutes to warm and meld the flavors.
• Serve warm.