Ingredients

• 1/4 cup olive oil
• 1/2 tablespoon annatto seeds (achiote)
• 1/2 cup prepared sofrito (Goya brand is fine)
• 1 1/2 tablespoons chopped alcaparrado or pimiento-stuffed olives
• 1 1/2 tablespoons kosher salt
• 1/2 tablespoon black pepper
• 1 teaspoon ground cumin
• 3/4 pound smoked pork neck bones or 1 smoked ham hock
• 3 cups long-grain rice
• 1 (13-ounce) frozen bag pigeon peas or one 15-ounce can pigeon peas, drained
• 4 cups beef broth

Directions

1. Heat olive oil in an 8-inch stainless skillet over medium heat until shimmering. Add the annatto seeds. Stir occasionally until most of the seeds start to sizzle steadily. Immediately turn off the heat. Let skillet sit off heat until seeds stop sizzling. Strain seeds and pour infused oil into a large dutch oven.

2. Heat Dutch oven over high heat until oil shimmers. Add sofrito, alcaparrado (or pimiento-stuffed olives), salt, pepper, and cumin. Cook, stirring often, until liquid boils away, and mixture starts to sizzle, about 5 minutes.

3. Add smoked pork. Stir well, then add rice and stir to evenly coat rice with oil. Add the pigeon peas, broth, and enough water to cover rice by an inch and a half.

4. Bring mixture to boil over high heat without stirring. Let boil until liquid meets level of rice. Cover Dutch oven, reduce the heat to low, and cook 20 minutes without opening lid.

5. Stir rice, fluff with fork, and serve.

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