| Ingredients: | ||
| 2 | Cups (rice cooker cups, not measuring cups) | Long Grain or Basmati Rice |
| 2 | Tablespoons | Vegetable Oil |
| 2 | Teaspoons | Finely ground Anatto seeds (Achiote) |
| 1 | Teaspoon | Cumin seeds |
| 1 | Medium | Yellow Onion |
| 4 | Cloves | Garlic |
| 4 | Cups (approx) | Chicken Stock |
| Kosher Salt | ||
- Finely dice the onion and garlic.
- Add the Annato and Cumin to a coffee grinder or mortar and pestle and grind to a fine powder.
- Place the oil in a pan and heat until shimmering.
- Add the onions and saute on medium until partially soft and translucent, but not brown.
- Add the garlic and continue cooking until soft.
- Add the Annato and Cumin and saute for a few more seconds until fragrant.
- Add the rice and mix well.
- Place the entire mixture in the rice cooker, and add the chicken stock up to the line indicated in the rice cooker, and salt.