Arroz Con Gandules (Rice And Pigeon Peas) - cooking recipe

Ingredients

1/2 cup achiote oil (Achiote Oil)
1 cup sofrito sauce (Sofrito (Daisy Martinez))
3 tablespoons kosher salt
1 tablespoon cracked black pepper
2 teaspoons ground cumin
1 1/2 lbs pork neck bones
15 ounces pigeon peas, rinsed and drained
6 cups long grain rice
8 cups beef broth
1 banana leaf (optional)
3 tablespoons alcaparrado or 3 tablespoons pimento-stuffed green olives, coarsely chopped

Preparation

Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
Cook until sofrito reduces and starts sizzling, about 5 minutes.
Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
Add enough broth to cover rice and bones by the width of two fingers.
Cover with a banana leaf, if using, folding as necessary to fit into the pot.
Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
Remove leaf and fluff with fork; serve hot.