Spanish Rice

  • 2 cups basmati rice
  • 3 cups homemade vegetable or chicken stock
  • 1 tsp. anatto seed
  • 3 Tbsp. oil
  • 2 tsp. sea salt

In a small pan add anatto seed and oil. Heat until the oil turns dark yellow.

Carefully strain the HOT oil through a paper towel or fine mesh strainer, saving the oil not the seeds. Put oil in a medium sauce pan and add the rice. Stir until coated and add the stock. Bring to a soft boil, reduce heat, and cover. Cook 15-20 min until all the stock is absorbed. Fluff with a fork to serve.