Puerto Rican Style Fried Rice

• 3 cups of refrigerated cooked white rice
• 3 -4 tablespoons annato oil (**see notes**)
• 1 1/2 cups of leftover cubed cooked pork
• 6 sliced green olives
• 1 (15 1/2 ounce) can pigeon peas, drained and rinsed
• 2 tablespoons roasted sweet red peppers, minced
• 1 teaspoon garlic powder
• 1 1/2 teaspoons adobo seasoning
• 1/2 teaspoon ground black pepper
• 2 sprigs fresh cilantro, for garnish

1. ***NOTES***.
2. Have all of the ingredients ready to add to your pan before you start.
3. For the annato oil, in a small saucepan, heat 1/4 Cup of oil or lard over low heat until it is hot. Add 3 Tbls. of Annato Seeds, and stir, for one minute. Let this cool, stirring occasionally, while you gather your ingredients. Strain when it is cool.
4. Preheat a non-stick pan or wok, over high heat for one minute.
5. Add to your pan the Annato oil, heat for 30 seconds.
6. Add the pork, and toss this in the hot oil for 30-45 seconds.
7. Add the pigeon peas, the olives, and the peppers, toss for 45 seconds - 1 minute.
8. Add the rice, garlic, Adobo, and the black pepper.Toss and mix, coating all of the rice w/the oil, and breaking up any clumps of rice. Continue tossing it until it is heated through.
9. Plate it up, and garnish with a fresh sprig of Cilantro.
10. This rice is very hearty, and if you want to make this a meal, just add some extra pork, fry up a few tostones, and get a tub of potato salad from the Deli!

white rice, pork, green olives, pigeon peas, sweet red peppers, garlic, ground black pepper, cilantro

Taken from www.food.com/recipe/puerto-rican-style-fried-rice-130642 (may not work)