Arroz con Gandules

By drmbo1989

Ingredients

• 1/2 cup Achiote Oil
• 1 cup Sofrito
• 3 tablespoons alcaparrado or coarsely
• chopped pimiento-stuffed olives
• 3 tablespoons fine sea or kosher salt
• 1 tablespoon cracked black pepper
• 2 teaspoons ground cumin
• 11/2 pounds smoked pork neck bones
• or smoked turkey wings, or 1 smoked
• ham hock
• 6 cups long-grain rice
• One 13-ounce bag frozen pigeon peas
• or one 15-ounce can pigeon peas,
• drained
• Beef Broth, homemade or
• store-bought and/or water as needed
• (about 8 cups)
• 1 banana leaf (optional)

Details

Servings 10

Preparation

Step 1

1. Heat the oil in a heavy 5-quart pot or Dutch oven over high heat
until rippling. Stir inthesofrito,alcaparrado, salt, pepper, and
cumin. Cook until the sofrito stops boiling and starts to sizzle, about
5 minutes.
2. Add the pork bones and stir until they are coated with oil. Stir in
the rice until everything is mixed together and the rice is coated with oil. Stir in the pigeon peas and enough broth and/or water to cover the rice by the width of two fingers. Top with the banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without stirring until the level of liquid meets the rice. Remove the banana leaf, give the rice a big stir, and put the leaf back on top. Re-duce the heat to low, cover the pot, and cook until the water has
been absorbed and the rice is tender, about 20 minutes.
3. Remove the banana leaf, give the rice a big stir, and fluff it with afork. Serve hot.