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Rice with pigeon peas ( arroz con grandules)
Nb persons: 0
Yield: 10 to 15 servings, as part of a larger meal
Preparation time:
Total time:
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1/2 cup | achiote oil, (recipe follows) |
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 |
1 1/2 pounds | smoked pork neck bones or smoked ham hock |
One 13 oz bag | frozen pigeon peas or one 15 oz can pigeon peas, drained |
6 cups | long grain rice |
Beef broth, homemade or store bought and/ or water as needed ( about 8 cups | |
1 | banana leaf, optional |
Heat the achiote oil in a heavy 5 qt. pot or Dutch oven over high heat until rippling. Stir in the Sofrito, alcaparrada or olives,salt, pepper and cumin. Cook until the Sofrito stops boiling and starts to sizzle, about 5 minutes. Add the pork bones and stir until they're coated with oil, then stir in the rice until everything is mixed together and the rice is coated with oil. Stir in the pigeon peas, then pour in enough broth and/ or water to cover the rice by the width of two fingers. Top with 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. Take the banana leaf off, give the rice a big healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot and cook until the water is absorbed and the rice is tender , about 20 minutes. Remove the banana leaf , give the rice a big stir and fluff with fork. Serve hot. Achiote oil: Seeds are small deep reddish colored sold loose in jars in the spice isle. Steeping annatto seeds in hot oil for a few minutes in hot olive oil for a few minutes will do more than give the oil a brilliant orange gold color; it will infuse it with a nutty, delicate aroma and a quick kick to whatever you use it in | |
One Cup | olive oil |
2 tablespoons | achiote, (annatto) seeds |
Makes about 1 cup
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight fitting lid.
In addition to using achiote oil to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler.
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