Ingredients
2 tbs olive oil
1 tsp salt
freshly ground black pepper
2 tsp annatto powder
1 tsp ground cumin
1/4 tsp ground cinnamon
3 minced cloves garlic
2 tbs chopped fresh cilantro
1 cup chopped onion
1 chopped green bell pepper
1 tbs chili powder
2 tsp annatto or achiote powder
1/4 tsp crushed red pepper
3 chopped roma (plum) tomatoes
1-1/3 cup whole blanched corn kernels
1 cup black beans (cooked and drained) or any cooked bean
1/4 cup toasted pine nuts
1 thinly sliced red onion
1 tbs fresh lime juice
1 lime (cut into wedges)
1-1/3 cup uncooked white rice
2-3/4 cup water

Optional
Throw in your favorite vegetables… green beans, peas, carrots, etc. Also add your favorite meats.

Directions
1. In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
2. Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
3. When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.