1/2 cup annato seeds
1 cup vegetable oil Picadillo:
1/4 cup achiote oil
1-2 large onions, chopped
1-2 large green bell peppers, chopped
2 garlic cloves, minced or pressed
1/2 teaspoon cayenne pepper
4 cups fresh tomatoes, chopped or canned crushed tomatoes
1-2 teaspoons ground cumin
2 tablespoons capers
1 (15 ounce) can black beans (I use Goya)
1 (5 ounce) package yellow rice (I use Mahatma)
1. To prepare achiote oil, in a large skillet, heat annato seeds and oil. Boil until oil is deep bright orange. Strain seeds.
2. Over medium to high heat, add onion, green pepper, garlic and cayenne pepper. Saute 5 minutes until onions are softened.
3. Add tomatoes and cumin, cover and reduce heat to medium-low. Simmer for 15 minutes, then add capers and simmer 5 more minutes.
4. While picadillo sauce is simmering, prepare yellow rice and beans according to package directions. To serve, divide the plate in half with a stripe of yellow rice, placing the black beans and picadillo sauce on either side. This presents the dish in a colorful fashion.
Sauce also freezes well.