Caldero Rice with Gandules, Sofrito and Annatto Oil

What you need

• 60 ml (1/4 cup) vegetable oil
• 1 tbsp annatto seeds, achiote
• 100 g (3.5 oz) cured ham, or salt pork, finely diced
• 120 g (1/2 cup) sofrito, blended onion, peppers, culantro and garlic; homemade or store-bought
• 2 tbsp tomato paste
• 1 can (15 oz) gandules (pigeon peas), 400 g can, drained
• 40 g (about 12) pimiento-stuffed olives
• 2 bay leaves
• 1 tsp dried oregano
• 400 g (2 cups) medium-grain white rice, not rinsed
• 600 ml (2 1/2 cups) chicken stock, or water
• 1 tsp salt, adjust to the saltiness of the ham and stock

Method

Restated from the original video

1. 1

   Warm the oil and annatto in a small pan over low heat until the oil turns a deep red-gold, 2-3 min. Strain it into a bowl and discard the seeds.

2. 2

   Heat the annatto oil in a caldero or heavy pot over medium heat. Add the ham and cook until the fat renders and the edges brown, 3-4 min.

3. 3

   Stir in the sofrito and tomato paste. Cook until thick and darker in color, 3-4 min.

4. 4

   Add the gandules, olives, bay leaves, oregano and salt. Stir for 1 min.

5. 5

   Add the rice and stir for 1 min until every grain is coated in oil.

6. 6

   Pour in the stock. Taste the liquid, which should be a little too salty, since the rice will absorb it.

7. 7

   Bring to a boil and cook uncovered, without stirring, until the liquid drops level with the rice, 8-10 min.

8. 8

   Stir once from the bottom, shape the rice into a mound and cover tightly. Turn the heat to its lowest setting and cook for 20 min.

9. 9

   Take the pot off the heat and rest it covered for 5 min. Remove the bay leaves, fluff the rice with a fork and serve.

Imported from girlmeetsfire.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.