Arroz con Gandules Amuse-Bouche
In a saute pan, combine annatto and oil and heat over medium flame for 5 minutes. Strain, discard seeds, and reserve annatto oil. In a food processor, combine lemon juice and tahini and process 1 minute. With a rubber spatula, scrape sides and bottom of processor and process 30 seconds. Add garlic, salt, cumin, and 2 tablespoons annatto oil and process 1 minute. Add gandules and process 1 minute, or until smooth. Adjust seasoning, if necessary. Transfer to storage container, cover, and refrigerate.
In a mixing bowl, combine all ingredients. Adjust seasoning, if necessary. Transfer to airtight container and refrigerate for at least 1 hour.
In a food processor, combine onion, garlic, Cubanelle, chiles, and process 30 seconds. Add cilantro and culantro and process until consistency of chunky salsa.
In a medium pot or deep fryer, heat oil to 390F. Preheat oven to 150F. In a medium sauce pan, combine water, annatto seeds, and sofrito and simmer 10 minutes; strain. Discard seeds and sofrito. Return strained liquid to pan. Add rice, stir, and cook over medium heat until pan is dry. Remove from heat, and keep covered for 10 minutes, until rice is tender. On a half sheet tray lined with a silicone mat, spread 1/3-cup cooked rice as thinly and as evenly as possible. Cover with another mat. With a rolling pin, flatten rice to 1/8-inch thickness. Repeat process with remaining rice. Remove the top mat and bake 3 hours, or until rice is dry. Cut rice sheet into 1½-inch squares. Drop a maximum of 3 chips into the hot oil at a time. Remove and drain on paper towels when both sides of chip are very puffy. Season with salt while hot. Repeat process with the remaining chips.
Place 1/8 teaspoon of Gandules Hummus on a Rice Chip. Top with ½-teaspoon Gandules Ceviche. Garnish with cilantro.