Spanish Rice and Beans

1 ounce anchiote oil (recipe follows)
1/4 cup minced onion
3 ounces sofrito (recipe follows)
2 1/2 cup water
1 15 ounce can drained black beans
1 8 ounce can tomato sauce
2 cups white rice
14-16 manzanilla stuffed olives
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of black pepper
pinch of oregano
2 beef bouillon cubes
(optional ingredient) cubed pork chop, cubed kielbasa or cubed ham

On medium flame bring anchiote oil and optional meat ingredient to a simmer in large size pot.
Simmer until meat gets a golden color. Add minced onion simmer till translucent. Add sofrito and cook until thickened 3-10 minutes. Add rest of ingredients starting with water. Simmer while scraping rice from bottom of pot to prevent sticking. Allow liquid to evaporate enough to form bubbling craters to form on top of rice. Turn rice and scrape away from sides of pot. Lower heat to simmer cover and time for 20 minutes. Lift lid turn rice again and cover once more for an additional 20 minutes if rice is sticky cook uncover for an additional 5-10 minutes more.

Anchiote Oil Recipe:
1 cup olive oil
2 tablespoons anchiote seeds

Bring oil and seeds to simmer in small pan until bubbles and color start to release from seeds in pan, remove from heat. Let cool drain oil from pan into glass jar (this will keep for 2 to 3 weeks).

Sofrito Recipe:
1 green pepper (seeded)
1 red pepper (seeded)
4 garlic cloves chopped
3 whole peeled tomatoes

Grind all ingredients in food processor until finely minced and store excess in ice cube tray until needed.