The first step is to infuse our chicken broth with saffron threads. In a large saucepan over medium heat, add 3 cups of chicken stock and ¼ teaspoon of saffron threads.

While the chicken stock heats, roast the red pepper and poblano pepper under a broiler or on a grill. Rotate the peppers every 2-3 minutes so they char evenly on all sides. After the peppers have charred, place them in a large bowl and cover with plastic wrap. Leave the peppers covered for 10 minutes.

Cook the rice in a medium pot with the saffron broth. Add two cups of rice to the chicken broth, bring the broth up to a boil, reduce to a simmer and cook with a lid on for 15 minutes. Turn off the heat and let the rice steam for 5 minutes.

Set a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Next, add the diced onion, corn, roasted red pepper and diced poblano to the pan. Saute the vegetables for 5 minutes.

Add the cooked rice to vegetables and stir to combine well. Make sure scrape any browned bits from the bottom of the pan.

Check the rice for seasoning and add a pinch of salt if necessary.

Garnish with minced fresh parsley.