Made with annato, called "poor man's saffron" because of its similar color, this rice dish is zesty and filling.
In a medium saute pan, heat the oil and annatto seeds over medium heat until sizzling. Lower the temperature and cook until the oil turns yellow, about 5 minutes. Turn off the heat. Using a slotted spoon, remove annatto seeds and discard.
Reheat the annatto oil over medium-high heat. Saute chile and garlic, stir, and cook for 30 seconds. Add sausage, tomato, and bay leaves; cook and stir until heated through.
Stir in cooked rice. Remove and discard bay leaves. Season with salt and pepper. Serve warm.
Annatto, or achiote, can be found in Latin groceries.