Yellow Rice With Corn Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons achiote (annatto) seeds

2 medium Spanish onions, cut into large chunks

1 large red bell pepper, cored seeded and cut into large chunks

16 to 20 cloves garlic, peeled

1 teaspoon ground black pepper

3 to 4 cubanelle or Italian frying peppers

1 cup olive oil

1 cup Sofrito, recipe follows

1/2 cup Achiote Oil, recipe follows

1 teaspoon ground cumin

1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives

3 cups long-grain rice

5 cups chicken broth, homemade or store-bought, as needed

2 cups frozen corn kernels, defrosted

2 tablespoons kosher or fine sea salt

3 to 4 ripe plum tomatoes, cored and cut into chunks

1 large bunch cilantro

2 bay leaves

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