Dinner Tonight: Rice with Pigeon Peas (Arroz con Gandules)

Name: Dinner Tonight: Rice with Pigeon Peas (Arroz con Gandules)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsps annatto seeds (achiote); 946 milliliters beef broth; 1 Tbsps black pepper; 1 teaspoon ground cumin; 2 Tbsps kosher salt; 59 milliliters olive oil; 369 grams frozen bag pigeon peas or one 15-ounce can pigeon peas, drained; 2 Tbsps chopped alcaparrado or pimiento-stuffed olives; 340 grams smoked pork neck bones or 1 smoked ham hock; 710 milliliters long-grain rice

Dinner Tonight: Rice with Pigeon Peas (Arroz con Gandules) is Head to the store and pick up annatto seeds, ground cumin, pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat olive oil in an 8-inch stainless skillet over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the annatto seeds. Stir occasionally until most of the seeds start to sizzle steadily. Immediately turn off the heat.

Ingredients you will need

Annatto Seeds

Seeds

Let skillet sit off heat until seeds stop sizzling. Strain seeds and pour infused oil into a large dutch oven.

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Infused Oil

Seeds

Equipment you will use

Dutch Oven

Frying Pan

Heat Dutch oven over high heat until oil shimmers.

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Cooking Oil

Equipment you will use

Dutch Oven

Add sofrito, alcaparrado (or pimiento-stuffed olives), salt, pepper, and cumin. Cook, stirring often, until liquid boils away, and mixture starts to sizzle, about 5 minutes.

Ingredients you will need

Stuffed Olives