Yellow Rice with Corn Recipe

• Level: Easy
• Yield: 6 servings
• Nutritional Information Per Serving (1 of 6): Calories 851, Total Fat 41 g, Saturated Fat 6 g, Carbohydrates 105 g, Dietary Fiber 5 g, Sugar 10 g, Protein 16 g, Cholesterol 6 mg, Sodium 1242 mg
• Total Time: 1 hr 5 min
• Preparation: 35 min
• Cooking: 30 min

• 1/2 cup Achiote Oil (see recipe below)
• 1 cup Sofrito (see recipe below)
• 1/4 cup alcaparrado or roughly chopped pimiento-stuffed olives
• 2 tablespoons kosher or fine sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 bay leaves
• 3 cups long-grain rice
• 2 cups frozen corn kernels, thawed
• 5 cups chicken broth (homemade or store-bought), as necessary

Achiote Oil:

• 1 cup olive oil
• 2 tablespoons achiote (annatto) seeds

Sofrito:

• 2 medium Spanish onions, cut into large pieces
• 3 to 4 cubanelle or Italian frying peppers
• 16 to 20 garlic cloves, peeled
• 1 large bunch cilantro
• 3 to 4 ripe plum tomatoes, cored and chopped
• 1 large red bell pepper, cored, seeded, and cut into large pieces

1. Ready to create a vibrant Puerto Rican rice dish that bursts with flavor? In a Dutch oven or heavy 4-5 quart pot with a tight lid, heat the Achiote Oil over medium-high heat. Stir in the Sofrito and alcaparrado, cooking until the liquid evaporates and it starts to sizzle enticingly. Season with salt, black pepper, and cumin, then toss in bay leaves for that aromatic depth.
2. Crank the heat to high and mix in the rice and corn. Stir until the rice is glossy with oil and chalky in texture, about 3 minuteswatch the magic happen! Pour in enough chicken broth to cover the rice by 1 inch. Bring to a lively boil until the broth level drops to match the rice.
3. Lower to a gentle simmer, give it one soft stir, cover tightly, and cook until tender with a perfect bite and all liquid absorbed, about 20 minutes. Fluff with a fork and servethis golden rice will steal the show at your table!

Achiote Oil Preparation:

1. Transform simple oil into a colorful powerhouse: Heat olive oil with achiote seeds over medium until they sizzle steadily. Don't let them blacken or turn the oil greenremove from heat when sizzling fades. Strain and use right away; store leftovers in a sealed jar at room temp for up to 2 days.

Sofrito Preparation:

1. Whip up this essential base in a food processor: Pulse onions and cubanelle/Italian peppers until coarsely chopped. With the motor running, add garlic, cilantro, tomatoes, and red bell pepper one by one until silky smooth. Refrigerate for up to 3 days or freeze for lasting flavor!