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
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