Achiote oil is one way to give rice, and other dishes, that lovely yellow coloring. It does not offer much in the way of flavoring, though it is slightly nutty. It will come out a deep orange, but your food will be yellow.
- 1/2 cup corn oil (or olive oil)
- 1 tablespoon annatto seeds
Heat the oil and annatto seeds, over medium heat, in a small skillet just until they sizzle. Don’t overheat the mixture or the seeds will turn black and the oil green.
Once they sizzle, remove the pan from the heat and let stand until the sizzling stops.
Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in jar with a tight fitting lid. For longer storage, refrigerate.