In a large pot, heat the achiote oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
Add the chopped bell peppers and tomato to the pot, and cook until they soften.
Add the mixed seafood to the pot and cook for about 5 minutes, or until they start to release their juices.
Add the long grain white rice to the pot and stir it into the seafood and vegetable mixture until it is coated with the oil and juices.
Pour in the coconut milk and water and stir well.
Add the salt, black pepper, oregano, and cumin, and stir again.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the guacho simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
Once the guacho is done, remove it from the heat and let it sit for a few minutes.
Stir in the chopped cilantro and serve with lime wedges.
Notes
Tips and Tricks
▣ Prep all of the vegetables and seafood before you start cooking to save time.▣ Use a food processor to chop the vegetables if you have one.▣ Make sure to season the stew with enough salt and pepper to bring out the flavors.▣ Stir the stew occasionally to prevent the ingredients from sticking to the bottom of the pot.