Arroz Con Gandules (Rice With Pigeon Peas)

• 1 teaspoon annatto oil (see
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 (4-ounce) boneless center-cut loin pork chop, cubed
• 2 cups uncooked medium-grain rice
• 1 cup water
• 1/4 cup lean smoked ham, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 2 (14-ounce) cans less-sodium beef broth
• 1/2 cup Spanish stuffed olives, chopped
• 2 tablespoons chopped fresh cilantro
• 1 (15.5-ounce) can pigeon peas

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, and pork; saute 5 minutes. Stir in rice. Add water and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in olives, cilantro, and peas.

annatto oil, onion, garlic, center, rice, water, lean smoked ham, salt, oregano, beef broth, spanish stuffed olives, fresh cilantro, pigeon peas

Taken from www.myrecipes.com/recipe/arroz-con-gandules-rice-with-pigeon-peas (may not work)