Recipe Gandule Rice (Pork)

Required Ingredients:

• 1 cup vegetable oil
• 3 pounds pork shoulder, cubed
• 3 tablespoons achiote (annatto) seeds
• 2 cups chopped onion
• 2 cups chopped fresh cilantro
• 12 cloves garlic, crushed
• 2 tablespoons salt
• 1 teaspoon ground black pepper
• 2 (8 ounce) cans tomato sauce
• 1 (15 ounce) can pigeon peas, drained
• 15 ounces black olives, pitted and halved
• 8 cups uncooked calrose rice, rinsed
• 9 cups water

Preparing/Cooking:

• Heat 2 tablespoons of the oil in a large saucepan over medium high heat.
• Add pork and brown in oil.
• Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds.
• Heat until oil becomes very dark orange/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 temperature to high, cover saucepan and bring all to a boil.
• Stir again, reduce heat to low and cover; let cook on low about 10 minutes.
• Remove cover, stir again, replace cover and cook another 10 minutes; stir again.
• Remove from heat and allow to stand 15 minutes.

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