1 tablespoon whole achiote seeds
1/2 cup olive oil
2 green bell peppers, roughly chopped
2 tomatoes, roughly chopped
1 bunch fresh cilantro
1 white onion, roughly chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 tablespoon achiote powder
1/2 tablespoon turmeric
1 cup long-grain rice
2 cups chicken stock, heated
Olive can be substituted for the achiote oil in the refrito.
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