Ingredients
1cupvegetable oil
3lbspork shoulder,cubed
3tbspachiote seeds,annatto
2cupsonion,chopped
2cupsfresh cilantro,chopped
12garlic cloves,crushed
2tbspsalt
1tspground black pepper
8oztomato sauce,(2 cans)
15ozpigeon peas,(1 can) drained
15ozblack olives,pitted and halved
8cupscalrose rice,uncooked, rinsed
9cupswater
Preparation
Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add pork and brown in oil.
Meanwhile, place the remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until the oil becomes very dark orange or red. Remove from heat and set aside.
To the browned pork, add the onion, cilantro, garlic, salt, and pepper. Cook to reduce veggies then add the tomato sauce, pigeon peas, and olives. Mix well.
Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
Add uncooked rice and water to pork mixture; stir well. Raise the temperature to the high, cover saucepan, and bring all to a boil.
Stir again, reduce heat to low, and cover; let cook on low for about 10 minutes. Remove cover, stir again, replace the cover, and cook for another 10 minutes; stir again.
Remove from heat and allow to stand for 15 minutes.
