1/2 cup canola oil
2 tablespoons annatto seeds
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Two 15.5-ounce cans chickpeas, drained and rinsed
1/2 cup dried mango, finely diced
6 cloves garlic, minced
2 red bell peppers, finely chopped
1 large white onion, finely chopped
Kosher salt and freshly ground black pepper
6 cups chicken stock
1 cup pitted Spanish olives, sliced into thin rounds, plus 1/4 cup olive brine
4 cups medium-grain rice, rinsed
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