Gently heat annatto seeds and oil in a pan for 5 minutes. Set aside to cool. Strain and set aside.
Sauté bell peppers in 1 tbsp of annatto oil. Remove and set aside for topping.
Season pork and chicken separately with ½ sachet of MAGGI MAGIC SARAP®. Sauté separately in 1 tbsp annatto oil. Remove and set aside
Sauté garlic, onion and tomato in remaining 2 tbsp of annatto oil. Add rice and cook for 5 minutes. Pour water, simmer and season with remaining 2-½ sachets of MAGGI MAGIC SARAP®. Stir in pork, cover and cook over low heat for 20 minutes.
Top with sautéed chicken and peppers. Turn off heat and set aside to rest while covered for 15 minutes. Serve warm with lemon wedges.