In a heavy, flameproof casserole, melt butter and olive oil. Saute annatto seeds in oil for about 5 minutes, or until oil turns yellow, and remove with a slotted spoon. In the same oil, saute onion with red chile flakes and cumin until onion is soft. Add rice and saute until milky. Pour in liquid, add salt, optional gelatin, oregano, and garlic and bring to a rolling boil. Boil, uncovered, for about 10 to 15 minutes until the water has reduced to the level of the rice. Reduce flame to lowest heat, cover tightly and cook for at least 2 hours or as long as 3 hours. Do not remove lid during cooking. Just before serving, remove lid and stir in optional olives.
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 6|
|Calories from Fat: 135 (28%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 19.8mg||6 %|
|Sodium 857.2mg||30 %|
|Potassium 577mg||15 %|
|Total Carbohydrate 70.4g||21 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 67.2g|
|Protein 16g||23 %|
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Calories per serving: 483
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