What do Arroz con Pollo and Red Leicester Cheese have in common?

Annatto – the seed responsible for the yellow coloring and subtle flavor of both “yellow rice” and Leicester’s famous cheese both gain their color from this seed.

Just when I was on this whole Floribbean kick, my husband brings home this hunk of delicious cheese called "Red Leicester" and I nearly took a very sharp detour - to England! But lo and behold, the yummy melty cheddar-like cheese shares a common element with Arroz con Pollo a staple in Floribbean cuisine:

Annatto- the seed responsible for the yellow coloring and subtle flavor of both "yellow rice" and Leicester's famous cheese. Both gain their color from this seed.

If you're making Arroz con Pollo and don't have annatto, you can use saffron. Turmeric might also do in a pinch. If you're interested in the best melty, nutty cheese for a Welsh Rarebit, or Mac and Cheese, try some Red Leicester from Central England's idyllic countryside. It's said that the milk from these dairy farms is special (maybe the original "happy cows"?) and produces a rich cheese.

See my Floribbean post for more on the lush tradition of that region and see my colleague Michael's post on Arroz con Pollo if you're in the mood to try your hand a Cuban staple.