Arroz con gandules

Method

1. 1

   Step 1

   Blend the onion (opens in a new tab), pepper, garlic (opens in a new tab) and cilantro (opens in a new tab) to a coarse sofrito.

   • 5 min
   • Blender (opens in a new tab)
2. 2

   Step 2

   Warm the oil with the annatto seeds (opens in a new tab) over low heat until the oil turns orange, then remove the seeds. Raise the heat, add the ham (opens in a new tab) and fry for 3 minutes.

   • 6 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)
3. 3

   Step 3

   Add the sofrito and cook for 5 minutes until fragrant. Stir in the tomato paste (opens in a new tab), olives, capers (opens in a new tab), oregano (opens in a new tab), cumin (opens in a new tab) and salt, then the pigeon peas.

   • 6 min
   • medium heat
4. 4

   Step 4

   Add the rice and stir to coat, then pour in the water with the bay leaf (opens in a new tab). Boil uncovered until the water drops below the surface of the rice.

   • 8 min
   • high heat
5. 5

   Step 5

   Turn the rice over once from bottom to top, cover tightly (a sheet of foil under the lid helps) and cook on low for 25 minutes without lifting the lid. Rest 10 minutes, then fluff and serve with the pegao scraped from the bottom.

   • 25 min
   • low heat

   Food safety: Cool leftover rice quickly and refrigerate within an hour.