Thanks for the responses and your detailed recipe, Elsie. I had a dish at an Afganistan restaurant years ago sorta like that but it had cumin seeds, maybe black mustard seeds, and maybe nigella seeds.
But the yellow rice here is the Latin dish which can be found under the Vigo, Mahatma, etc. brands. I'm sure it can be made from scratch much better - I don't have a good recipe though. "Bijol," or achiote or annatto - yes, that is available here.
So, got a good recipe for Latin yellow rice?
Thanks.
Richard