The magic of this dish lies in two things: first, the rice is cooked in a rich chicken broth, ensuring maximum flavor, and second, the use of Sazón or Achiote seasoning gives the dish its characteristic yellow/orange color.
It is traditionally served with Patacones (Tostones), avocado, and/or a simple salad.
Place the chicken in a large pot. Add 5 cups of water, green and white onion, garlic, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer covered for 25–30 minutes until the chicken is fully cooked.
Remove the chicken and let it cool. Strain the broth and measure exactly 4 cups. The remaining broth can be saved for other uses.
Rinse the rice thoroughly with cold water until the water runs clear. Drain it.
In a large pot or Dutch oven, heat 2 Tbsp of oil over medium-high heat. Add the bell peppers and sauté for 3 minutes until slightly softened.
Add the tomato sauce, Sazón, and cumin to the bell peppers. Cook for 5 minutes until the sauce is concentrated. This is our Sofrito.
Add the rinsed rice and sauté for 2-3 minutes until the rice is evenly coated with the mixture (called nacarrar).
Pour in 4 cups of the measured chicken broth. Stir well, taste, and add salt if needed. Bring to a boil.
Once the water is almost fully absorbed and bubbles start forming on the surface of the rice (about 8-10 minutes), reduce the heat to the lowest setting, cover the pot with a lid, and cook for another 15 minutes until the rice is tender and fluffy. Do not stir!
Meanwhile, while the rice is cooking, shred the cooled chicken meat into small pieces.
To the finished rice, add the shredded chicken, and the cooked peas and carrots.
Gently stir with a fork (not a spoon) to combine all the ingredients evenly without breaking the rice grains.
Cover and let it rest for 5-10 minutes.
Serve warm, garnished with fresh cilantro and avocado slices.