Annatto Rice

This is another recipe we made in class and served with vegetarian chili.

Basically, this is rice pilaf with mexican flavor. I like it and it was really good.

Serves 10.

Ingredients:
2 cups long-grain white rice 
1 oz butter 
¾ fl oz annatto paste 
1 lb small-dice Standard Mirepoix or White Mirepoix 
½ Scotch bonnet, seeded and minced (be careful! it's really hot. we used serrano)
3 garlic cloves, minced 
1 bay leaf 
28 fl oz Chicken Stock 
Salt and black pepper, as needed

Method:
1. If desired, rinse the rice in a strainer under cold water until the water runs clear. Drain the rice well.
2. Heat the butter in a heavy-gauge medium pot over low heat and add the annatto paste. Stir to dissolve the paste. 
3. Add the mirepoix, Scotch bonnet, garlic, and bay leaf. Cook over medium heat until the onions are translucent, about 10 minutes. 
4. Add the rice, stock, salt, and pepper. Bring to a simmer. Cover, and cook in a 350°F/177°C oven for 12 to 15 minutes. 
5. Allow the rice to rest for 5 minutes, fluff it with a fork, and serve immediately or hold hot for service