---------- 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 !