This rice is perfect for the Holidays to serve as accompaniment to the Main dishes, but also, can be served by itself with a green salad & a lot of garlic bread. It is delicious. I always prepare it in a Paellera.

Yellow Rice with Shrimp and Mixed Vegetables (Arroz Amarillo con Camarones y Vegetales Mixtos)
Servings 8-10

2 tablespoons annatto oil
1 tablespoon olive oil
1 pound medium shrimp, peeled and cleaned
1 cup frozen mixed vegetables, thawed
2 1/2 cups short-grain rice
4 cups boiling water or chicken stock (I use only 3 cups because I love arroz granoso)
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder (I use instead 1 envelope of Sazón con Cilantro y Achiote Goya)

Heat the oils in a large pot with a tight-fitting lid. Saute the shrimp over medium-high heat for 2 minutes. Add the mixed vegetables and rice. Toss well and continue cooking for 1 more minute. Add the boiling liquid and seasonings. Cook until the water has evaporated & small craters are formed in the surface. Stir from the bottom up just once, lower the heat, cover with aluminum foil if you are using a Paellera or cover with the usual cover of your skillet or pot, and cook for 18 more minutes, without stirring or uncovering the pot.

Note: If you want rice with a spicier touch, increase the amount of curry powder(if you are using curry).