Arroz con Pollo (Colombian Chicken and Rice) with Peas and Carrots

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.

Add the diced onion and red bell pepper to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the ground cumin, turmeric powder, annatto powder (if using), and dried oregano. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

Add the rinsed rice to the pot and stir to coat with the spice mixture. Cook for 1 minute, stirring constantly.

Pour in the chicken broth and bring to a boil. Season with salt and black pepper.

Return the browned chicken to the pot. Add the diced carrots. Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.

Stir in the frozen peas and cook for another 5 minutes, or until the peas are heated through.

Remove from heat and let the Arroz con Pollo rest for 5 minutes before fluffing with a fork.

Garnish with chopped cilantro before serving.