Arroz con Gandules (Rice with Pigeon Peas)

Ingredients

• 1 teaspoon annatto oil (see
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 (4-ounce) boneless center-cut loin pork chop, cubed
• 2 cups uncooked medium-grain rice
• 1 cup water
• 1/4 cup lean smoked ham, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 2 (14-ounce) cans less-sodium beef broth
• 1/2 cup Spanish stuffed olives, chopped
• 2 tablespoons chopped fresh cilantro
• 1 (15.5-ounce) can pigeon peas

Preparation

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, and pork; sauté 5 minutes. Stir in rice. Add water and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in olives, cilantro, and peas.