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Ingredients

• 1/2 cup Achiote Oil, recipe follows
• 1 cup Sofrito, recipe follows
• 1/4 cup alcaparrado or coarsely 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, defrosted
• 5 cups chicken broth, homemade or store-bought, as needed

• 1 cup olive oil

• 2 tablespoons achiote (annatto) seeds

• 2 medium Spanish onions, cut into large chunks
• 3 to 4 cubanelle or Italian frying peppers
• 16 to 20 cloves garlic, peeled

• 1 large bunch cilantro
• 3 to 4 ripe plum tomatoes, cored and cut into chunks
• 1 large red bell pepper, cored seeded and cut into large chunks

Description

Cooking Channel Serves Up This Yellow Rice With Corn Recipe Recipe From Daisy Martinez Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel