Arroz Con Gandules (rice And Pigeon Peas)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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 lamb 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

Recipe

• 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.