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# Mexican Yellow Rice

Ingredients:
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.