Yellow Rice

1/2 cup Achiote Oil
1 cup Sofrito
¼ cup alcaparrado or coarsely chopped pimiento-stuffed olives
2 tablespoons Kosher or fine sea salt (or to taste)
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 bay leaves
3 cups long grain rice
5 cups, or as needed, chicken broth, homemade or store-bought

Heat the achiote oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the sofrito and alcaparrado and cook until the liquid is evaporated and the sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.
Raise the heat to high and add the rice. Cook, stirring, until the rice is coated with the achiote oil-sofrito and the grains begin to turn “chalky,” about 3 minutes. Pour in enough chicken broth to cover the rice by one inch. Bring to a boil and boil until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving. MAKES: 6 servings.

TIP: If you’re using store-bought broth for this or any rice that calls for sofrito, up the amount of sofrito by about ¼ cup or so to make up for any flavor missing from the broth.