• 2 tablespoons Annatto Oil
  
• 2 Turkish Bay Leaf 
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon Kosher Salt Diamond Crystal 
• 1-2/3 cup long grain white rice
• 3 cups water (or stock)
• chopped cilantro, for garnish (optional)

In large saucepan over medium heat, sauté the onion and garlic in the Annatto Oil. Cook, stirring often, until the onion and garlic have softened, for about 5 minutes. Now add the rice and cook about 2 minutes, until most of the rice is coated with the oil and looks opaque. 

Add the salt, and the water or stock, then bring to a boil. Give the rice a stir, then reduce heat to low, cover, and cook for 20 minutes. When the 20 minutes is up, taste the rice - if it's done, remove the pan from the heat, and let it stand (still covered) for a few more minutes. If using chopped cilantro, add it now, then fluff the rice with a fork, and serve.