Yellow Rice with Corn

Name: Yellow Rice with Corn
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps achiote (annatto) seeds; 2 bay leaves; 1 liters chicken broth, homemade or store-bought, as needed; 1 large bunch cilantro; 473 milliliters frozen corn kernels, defrosted; 16 cloves garlic, peeled; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 237 milliliters olive oil; 2 mediums Spanish onions, cut into large chunks; 3 to 4 cubanelle or Italian frying peppers; 59 milliliters alcaparrado or coarsely chopped pimiento-stuffed olives; 3 to 4 ripe plum tomatoes, cored and cut into chunks; 1 large red bell pepper, cored seeded and cut into large chunks; 710 milliliters long-grain rice; 2 Tbsps kosher or fine sea salt

Yellow Rice with Corn is a gluten free, dairy free, and vegetarian recipe with 6 servings. One portion of this dish contains about 11g of protein, 6g of fat, and a total of 483 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a side dish. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. A mixture of achiote seeds, ground pepper, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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 alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.

Ingredients you will need

Green Olives

Bay Leaves

Annatto

Pepper

Cumin

Salt

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Grains

Corn

Rice

Cooking Oil

Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth 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 the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.

Ingredients you will need

Broth

Rice

Heat the oil and achiote seeds over medium heat just 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're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right into the pan; store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid.

Ingredients you will need

Annatto Seeds

Seeds

Cooking Oil

Equipment you will use

Frying Pan

Place the onion and cubanelle or Italian 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. It also freezes beautifully.

Ingredients you will need

Peppers