Arroz Con Gandules

Ingredients

• 2 tablespoons annatto seeds
• 0.25 cup vegetable oil
• 4 ounces salt pork – diced
• 0.5 cup sofrito
• 8 ounces tomato sauce
• 0.33 cup pimiento-stuffed green olives – sliced
• 1 tablespoon caper – drained
• 1 packet sazón con achiote
• 1 teaspoon dried oregano – crumbled
• 0.5 teaspoon ground black pepper
• 2 each bay leaves
• 2 cups water
• 15 ounces pigeon peas (canned) – undrained
• 2 cups medium-grain white rice – rinsed until water runs clear
• 1.5 teaspoons kosher salt

Instructions

1. Combine the annatto seeds and vegetable oil in a small saucepan over low heat and warm until the oil turns deep orange and gently shimmers, 3–5 minutes; remove from heat and steep 5 minutes, then strain and reserve the infused oil.
2. Heat 3 tablespoons of the reserved annatto oil in a heavy 4–5 quart caldero or Dutch oven over medium heat; add the salt pork and cook, stirring occasionally, until lightly browned and the fat renders, 5–7 minutes.
3. Stir in the sofrito and cook until aromatic and slightly reduced, 2–3 minutes.
4. Add the tomato sauce, pimiento-stuffed green olives, capers, sazón con achiote, dried oregano, ground black pepper, and bay leaves; cook, stirring, until the mixture thickens slightly and the oil glistens, 2–3 minutes.
5. Pour in the water, pigeon peas (canned), and kosher salt; bring to a brisk boil over medium-high heat.
6. Stir in the medium-grain white rice, return to a boil, and cook uncovered until most liquid is absorbed and small steam holes appear on the surface, 8–10 minutes; level the rice once with a spoon without stirring further.
7. Reduce heat to low, cover tightly, and cook until the rice is tender and the grains are separate, 20–25 minutes, rotating the pot once if needed for even cooking.
8. Remove from heat, let stand covered 10 minutes, then fluff gently with a fork and serve hot.