Preparation Method
- Make the sofrito: Stir together the peppers,tomatoes, onions, garlic, and cilantro in a large bowl. Set ½ cup aside. Transfer the remaining sofrito to an airtight container and refrigerate for up to 1 week, or divide into half-cup portions, store in resealable plastic freezer bags, and freeze for up to 3 months.
- Make the yellow rice: Heat enough oil to cover the bottom of a Dutch oven over medium heat until shimmering. Add the ½ cup reserved sofrito and cook, stirring often, until most of the liquid from the vegetables has evaporated. Add the rice, stirring to coat with the sofrito, and cook until the rice smells nutty and is slightly translucent, about 1 minute. Stir in the olives, capers, cumin, paprika, turmeric, bay leaf, salt, and pepper to taste. Add the chicken stock and bring to a boil.
- When the rice mixture boils, stir once to ensure that no rice is sticking to the bottom of the pan. Reduce the heat to low, cover, and cook for 20 minutes without removing the lid. Turn off the heat and let the rice steam for 10 to 15 minutes more. Fluff with a fork and remove bay leaf before serving.
Pro Tip
Yellow rice is traditionally made with annatto oil, made from annatto seeds (also called achiote seeds). These are small, deep-red seeds that can be used as a ground spice or soaked in warm oil to produce a vibrantly colored, lightly flavored oil. If you have access to annatto, use it in place of the paprika and turmeric.
