Arroz con Gandules

Render the salt pork

Cook the diced salt pork in the olive oil in a heavy pot until the fat renders and the pieces turn golden.

Cook the sofrito

Add the sofrito to the pot and cook until fragrant and slightly reduced.

Build the sauce

Stir in the tomato paste and achiote oil and cook briefly to deepen the color.

Add peas and rice

Add the pigeon peas and rinsed rice, stirring to coat everything in the sauce.

Simmer covered

Pour in the chicken stock, add the olives and salt, bring to a simmer, then cover and cook on low heat until the rice is tender.

Rest and fluff

Let the rice rest off the heat, covered, before fluffing gently with a fork so the grains stay separate.