1. Heat a 4-quart heavy covered pot and add the oil, garlic, onion, and bell pepper.
2. Saute for a few minutes until the vegetables are tender.
3. Add the remaining ingredients, cover, and simmer over low heat 20 to 25 minutes until the rice are tender and the liquid is absorbed.
NOTE:
You can use the same recipe but omit annatto, saffron, and paprika and use 1 envelope Vigo coloring (see Glossary). This is common among American Cuban cooks and can be found in Latino markets.
