Arroz Con Gandules (Rice and Pigeon Peas)

READY IN: 35mins
SERVES: 10-15




  • Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
  • Cook until sofrito reduces and starts sizzling, about 5 minutes.
  • Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
  • Add enough broth to cover rice and bones by the width of two fingers.
  • Cover with a banana leaf, if using, folding as necessary to fit into the pot.
  • Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
  • Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
  • Remove leaf and fluff with fork; serve hot.