Makes 10 to 15 servings, as part of a larger meal
- ½ cup Achiote Oil
- 1 cup Sofrito
- 3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
- 3 tablespoons fine sea or kosher salt
- 1 tablespoon cracked black pepper
- 2 teaspoons ground cumin
- 1½ pounds smoked pork neck bones or smoked turkey wings or one smoked ham hock
- One 13-ounce bag frozen pigeon peas or one 15-ounce can pigeon peas, drained
- 6 cups long grain rice
- Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
- 1 banana leaf, optional
Heat the achiote oil in a heavy 5-quart pot or Dutch oven over high heat until rippling. Stir in the sofrito, alcaparrada or olives, salt, pepper and cumin. Cook until the sofrito stops boiling and starts to sizzle, about 5 minutes
Add the pork bones and stir until they’re coated with oil, then stir in the rice until everything is mixed together and the rice is coated with oil. Stir in the pigeon peas, then pour in enough broth and/or water to cover the rice by the width of two fingers. Top with the banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without stirring until the level of liquid meets the rice. Take the banana leaf off, give the rice a big, healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot, and cook until the water is absorbed and the rice is tender, about 20 minutes.
Remove the banana leaf, give the rice a big stir and fluff it with a fork. Serve hot.