Rice with Pigeon Peas
Recipe GLPReace2437714134
A savory, one-pot rice dish infused with annatto-colored oil, aromatic sofrito, and briny olives, studded with tender pigeon peas and enriched with smoked pork for depth of flavor. Perfect as a hearty main course.
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Ingredients
1/4 cup olive oil
1/2 tablespoon annatto seeds (achiote)
1/2 cup prepared sofrito
1 1/2 tablespoons alcaparrado or pimiento-stuffed olives, chopped
1 1/2 tablespoons kosher salt
1/2 tablespoon black pepper
1 teaspoon ground cumin
3/4 pound smoked pork neck bones or smoked ham hock
3 cups long-grain rice
1 (13-ounce) bag frozen pigeon peas or 1 (15-ounce) can pigeon peas, drained
4 cups beef broth
Directions
Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the annatto seeds and toast them, stirring occasionally, for about 2-3 minutes until fragrant and the oil takes on a deep golden-orange color. Remove from heat and strain the oil through a fine sieve, discarding the seeds. Return the infused oil to the pot.
Return the pot to medium heat and add the prepared sofrito and chopped olives. Stir and cook for 2 minutes until the sofrito is warmed through and fragrant.
Add the smoked pork neck bones or ham hock and season with kosher salt, black pepper, and ground cumin. Stir well and cook for 2-3 minutes.
Add the long-grain rice to the pot and stir continuously for 2-3 minutes to lightly toast it and coat it evenly with the oil and seasonings.
Pour in the beef broth and bring to a boil over medium-high heat, stirring occasionally.
Once boiling, stir in the pigeon peas. Return to a boil, then reduce heat to low, cover the pot tightly, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
Remove from heat and let stand covered for 5 minutes. Fluff with a fork, remove the pork bones or ham hock, and serve.
