Step 1

Heat 1 tablespoon of oil over medium heat in a saucepan, add the rice, stir until well coated and cook for about one minute stirring often. Add the seafood broth and salt, bring to a boil until the broth is evaporated, reduce heat to low, cover and let simmer for about 15 minutes or until the rice is tender. Remove from the heat and set a side.

Step 2

Heat the remaining oil over medium heat in a large sauce pan, add the onions, red bell pepper, green pepper and garlic, stir often and cook until the vegetables are tender, about 7 minutes.

Step 3

Add the tomato paste, cumin, achiote powder, salt, pepper and half of the fresh cilantro. Cook for another 5 minutes, stirring often. Add the raw seafood, stir and cook for about 3 minutes.

Step 4

Add the cooked rice, peas and carrots, mix well and cook until the seafood is cooked, about 5 minutes.

Step 5

Add the remaining fresh cilantro, fresh parsley and serve.