<p>Heat the oil in a large oven-safe skillet or saucepan over medium heat. Add the rice and cook, stirring frequently, until evenly coated and lightly toasted, about 1 to 2 minutes. Stir in the ají amarillo, garlic, and cumin, and cook until fragrant, about 30 seconds. Add the bouillon mixture, raisins, saffron, and Adobo. Bring to a boil over high heat.</p>

<p>Reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 15 to 17 minutes. Remove from the heat and let stand, covered, for 5 minutes. Gently fluff the rice with a fork to separate the grains.</p>

<p>Transfer the rice to a serving platter and scatter with pecans, pomegranate arils, and cilantro. The crunchy nuts and bursts of sweet-tart pomegranate add festive color and flavor, making this rice the perfect holiday side dish.</p> <p><strong>How to Store Leftovers</strong><br /> Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until heated through, or warm the rice in a skillet over medium heat with a splash of water or broth to restore moisture and keep the grains light and fluffy.</p>