Arroz con Gandules

Ingredients12

• long-grain white rice400 g
• pigeon peas, drained400 g
• sofrito120 ml
• annatto oil3 tbsp
• tomato sauce60 ml
• green olives, sliced40 g
• capers1 tbsp
• salt pork or ham, diced80 g
• chicken broth500 ml
• salt1 tsp
• bay leaf1
• cilantro, chopped2 tbsp

Method

1. Rinse the rice until the water runs mostly clear, then drain well.
2. Heat the annatto oil in a wide pot and brown the salt pork or ham.
3. Stir in the sofrito and tomato sauce and cook for 2 minutes.
4. Add the pigeon peas, olives, capers, bay leaf, salt, and broth; bring to a boil.
5. Stir in the rice, return to a boil, then cover and cook on low for 20 minutes.
6. Turn off the heat and let the rice steam, covered, for 10 minutes.
7. Fluff with a fork, discard the bay leaf, and fold in the cilantro before serving.