Dinner Tonight: Rice with Pigeon Peas Arroz con Gandules Recipe
Ingredients
- 1/4 cup olive oil
- 1/2 tablespoon annatto seeds (achiote)
- 1/2 cup prepared sofrito (Goya brand is fine)
- 1 1/2 tablespoons chopped alcaparrado or pimiento-stuffed olives
- 1 1/2 tablespoons kosher salt
- 1/2 tablespoon black pepper
- 1 teaspoon ground cumin
- 3/4 pound smoked pork neck bones or 1 smoked ham hock
- 3 cups long-grain rice
- 1 (13-ounce) frozen bag pigeon peas or one 15-ounce can pigeon peas, drained
- 4 cups beef broth
Instructions
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