Arroz Con Gandules (Rice and Pigeon Peas)

photo by threeovens

- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
10-15
ingredients
- 1⁄2 cup achiote oil (Achiote Oil)
- 1 cup sofrito sauce (Sofrito (Daisy Martinez))
- 3 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 2 teaspoons ground cumin
- 1 1⁄2 lbs pork neck bones
- 15 ounces pigeon peas, rinsed and drained
- 6 cups long grain rice
- 8 cups beef broth
- 1 banana leaf (optional)
- 3 tablespoons alcaparrado or 3 tablespoons pimento-stuffed green olives, coarsely chopped
directions
- 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.
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RECIPE SUBMITTED BY
threeovens
Brentwood, 72
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