Arroz Con Gandules (Rice And Pigeon Peas)

• 1/2 cup achiote oil (Achiote Oil)
• 1 cup sofrito sauce (Sofrito (Daisy Martinez))
• 3 tablespoons kosher salt
• 1 tablespoon cracked black pepper
• 2 teaspoons ground cumin
• 1 1/2 lbs pork neck bones
• 15 ounces pigeon peas, rinsed and drained
• 6 cups long grain rice
• 8 cups beef broth
• 1 banana leaf (optional)
• 3 tablespoons alcaparrado or 3 tablespoons pimento-stuffed green olives, coarsely chopped

1. Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
2. Cook until sofrito reduces and starts sizzling, about 5 minutes.
3. Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
4. Add enough broth to cover rice and bones by the width of two fingers.
5. Cover with a banana leaf, if using, folding as necessary to fit into the pot.
6. Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
7. Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
8. Remove leaf and fluff with fork; serve hot.

achiote oil, sofrito sauce, kosher salt, cracked black pepper, ground cumin, pork neck bones, pigeon peas, long grain rice, beef broth, banana leaf, alcaparrado

Taken from www.food.com/recipe/arroz-con-gandules-rice-and-pigeon-peas-444679 (may not work)