Arroz con maiz
Arroz con maíz is a Latin dish with rice and corn cooked in one pot.
Cuban version
In Cuba the rice is colored yellow with powered bijol which is annatto seeds. The rice and corn are cooked in Cuban style sofrito, chorizo, white wine, Cuban orégano, cumin, and chicken stock.
Dominican version
Arroz con maíz is a staple in Dominican homes. Very simply done with annatto powered, chicken bouillon cube and Dominican sofrito called sazón.
Puerto Rican version
Puerto Rican version is perhaps the most notable and flavorful in Latin America. The rice is cooked with sofrito as a base. The rice is also dyed yellow from the annatto oil (olive oil that has been infused with annatto seeds). Once the oil is hot salchichas are usually added. Sofrito is then cooked until most of the water has been evaporated. Olives, capers, corn, and bay leaves are then added and cooked for an additional minute. Rice, black pepper, coriander seeds, cumin, and possibly orégano brujo are then added and stirred until every grain of rice is coated with sofrito. Broth is then poured into the pot and left to cook. This dish popular on Thanksgiving.