Gandule Rice (Arroz Con Gandules)

• 1 cup gandules (pigeon peas), soaked overnight
• 1 pound lean pork (tenderloin is best)
• 1 whole onion
• 6 cloves garlic
• 1 pinch or more pepper, to taste
• 1 (8-oz) can tomato sauce or tomato puree
• 4 stalks green onion
• 1 bunch cilantro
• 4 cups chicken broth
• 2 cups rice, uncooked
• 1 pinch or more salt, to taste
• 1 tablespoon achiote seeds (substitute: 1 1/2 tsp paprika + 1 1/2 tsp turmeric)
• 1 tablespoon vegetable oil (or Crisco)

1. Bring gandules to a boil; drain in colander and set aside.
2. Slice pork into thin, short, narrow strips. Chop onions. Fry pork with onions, pepper, and garlic until browned. Add can of tomato sauce and allow it to simmer, uncovered, for a few minutes. Add chopped green onions, cilantro, gandules, broth, and uncooked rice. Add salt to taste.
3. In a separate pan, melt the achiote seeds (or paprika + turmeric) in oil. Strain seeds, if using. Add the infused oil to the other ingredients.
4. Bring mixture to a boil then lower heat and place foil on top, folding in the edges. Place pot lid on foil. Simmer until the rice is cooked, about 15 minutes.

gandules, lean pork, onion, garlic, pepper, tomato sauce, stalks green onion, cilantro, chicken broth, rice, salt, achiote seeds, vegetable oil

Taken from food52.com/recipes/77364-gandule-rice-arroz-con-gandules (may not work)