Mexican Yellow Rice

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.