Instructions: In a saucepot heat the prepared Annatto oil and the butter on medium high heat.

Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well.

Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veggies.) Stir frequently.

Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving, if desired.

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