Gandule Rice

Ingredients

• 1 cup vegetable oil
• 3 pounds pork shoulder , cubed
• 3 tablespoons achiote , annatto
• 2 cups chopped onion
• 2 cups chopped fresh cilantro
• 12 cloves garlic , crushed
• 2 tablespoons salt
• 1 teaspoon ground black pepper
• 2 cans tomato sauce , 8 ounce
• 1 can pigeon peas , 15 ounce
• 15 ounces black olives , pitted and halved
• 8 cups uncooked calrose rice , rinsed
• 9 cups water

Instructions

1. 1

   Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.

2. 2

   To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.

3. 3

   Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.