Arroz con Maiz (Rice with Corn)

Instructions

Make the sofrito first. Liquefy the chopped onion in a blender, then, with the motor running, add the remaining sofrito ingredients one at a time and process until smooth. Measure out 1½ cups for the rice. The rest keeps in the refrigerator for up to 3 days, or frozen in ice trays for a month.

Heat the olive oil and annatto seeds in a small skillet over medium heat until the seeds sizzle steadily. Take the pan off the heat right away, since overheated seeds turn black and the oil turns green, and let it stand until the sizzling stops. Strain the oil into a heavy pot or Dutch oven and let it rest at least 5 minutes.

Toast the cumin and coriander seeds in a small skillet over low heat for a few minutes, watching closely because they darken fast. Grind them in a spice grinder or coffee mill.

Reheat the annatto oil over high heat until it ripples. Add the sliced Vienna sausage and brown it, then stir in the sofrito, alcaparrado, salt, bay leaves, ground coriander, cumin, and pepper. Cook about 5 minutes, until the sofrito stops boiling and starts to sizzle.

Stir in the rice until every grain is coated in oil. Add the wine, the saved sausage liquid, and enough broth or water to cover the rice by the width of two fingers.

Lay the banana leaf over the rice, folded or cut to fit, or use a pan lid. Bring to a boil and boil without stirring until the liquid drops to the level of the rice.

Remove the leaf, stir the rice well, and replace the leaf. Reduce the heat to low, cover the pot with its lid, and cook about 20 minutes, until the liquid is absorbed and the rice is tender.

Stir in the corn, cover, and cook one more minute before serving.