Yellow Rice with Corn

By norsegal8

Ingredients

• Achiote Oil:
• 1/2 cup Achiote Oil, recipe follows
• 1 cup Sofrito, recipe follows
• 1/4 cup coarsely chopped pimento-stuffed olives
• 2 Tbsp. kosher salt
• 1 tsp. black pepper
• 1 tsp. cumin
• 2 bay leaves
• 3 cups long-grain rice
• 2 cups frozen corn kernels, defrosted
• 5 cups chicken broth
• 1 cup olive oil
• 2 Tbsp. annatto seeds

Details

Servings 6
Preparation time 40mins
Cooking time 70mins

Preparation

Step 1

Heat the oil and the annatto seeds over medium heat until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they are sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you need right into the pan, store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid.

Sofrito:
2 medium onions, cut into large chunks
3 to 4 cubanelle or Italian frying peppers
16 to 20 colves of garlic, peeled
1 large bunch cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cut into large chunks

Place the onion and peppers in the work bowl of a food processor and pulse until coarsely chopped. With the motor running, add the remaining ingredients, 1 at a time, and process until smooth. The Sofrito will keep in the refrigerator for up to 3 days

Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and olives and cook until the liquid is evaporated and the Sofrito is sizzling. Season with salt, pepper and cumin. Toss in the bay leaves.

Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn "chalky", about 3 minutes. Pour in enough chicken broth to cover the rice by one inch. Bring to a boil and cook until the level of the oil meets the level of the rice. Lower the heat to very low, stir the rice thoroughly, but only once, and cover. Cook until the rice is tender but with a little bite and all of the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.