Recipe(tried): Yellow Rice with Corn (Arroz Amarillo con Maiz) for Michelle

YELLOW RICE WITH CORN
(ARROZ AMARILLO CON MAIZ)

Source: Paz, based on a recipe by Latina T.V. Chef, Daisy Martinez.

"I loved this Latin recipe. Everything turned out perfectly. The ingredients include the special sauce sofrito, which gave the rice lots of flavor. Some time ago, I learned to make this sauce. Now, I make a batch and put it in the freezer to use when needed.".

1/2 cup Achiote Oil (Annato with Olive Oil)
1/2 cup Sofrito
2 cups fresh or frozen corn kernels
1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives
2 to 3 tablespoons salt (I use less salt)
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 bay leaves
3 cups long grain white rice
Homemade or canned chicken broth as needed (about 4 cups)

Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated.

Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine.

When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice.

Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.

Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring.

Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.

*The instructions omit when to include the corn. I added them in step one.