Crab and Rice Casserole

Soak rice in hot water for 30 minutes. Break crabmeat into 1-inch pieces. Peel onion and garlic, then chop into quarters.  Chop pimientos into quarters. Remove stems and skin from the tomatoes, then chop into quarters. Peel carrots and slice into 1/4-inch rounds.  Preheat oven to 350 degrees.  Drain rice and place on paper towels to dry.  Heat olive oil to medium temperature in a medium frying pan. Saute rice until it is golden brown.  Put onion, garlic, tomatoes, annatto, and 1/2 cup chicken stock in a blender or food processor. Blend on medium setting until smooth. Pour mixture into a bowl.  Add remaining stock, salt, pepper, crab, pimientos, and carrots. Mix well and pour into an oven proof casserole dish.  Cover and bake for 30 minutes. Gently stir in sherry and heat, covered, in the oven for an additional 5 minutes.