Ingredients:

  • 1 medium onion, finely chopped (approx. 1 cup)
  • 1 green bell pepper, finely chopped (approx. 1 cup)
  • 1 red bell pepper, finely chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • 2 ajíes dulces (sweet chili peppers), seeded and finely chopped (optional, or substitute with a pinch of paprika for color)
  • 2 tbsp olive oil (30ml)
  • 2 tablespoons achiote oil (annatto oil) (30ml) - or vegetable oil for a lighter flavour
  • 4 ounces diced smoked ham or bacon (approx. 115g)
  • 1 (15-ounce) can pigeon peas (gandules), drained and rinsed (approx. 425g)
  • 2 cups long-grain rice, rinsed (approx. 400g)
  • 3 1/2 cups chicken broth (approx. 830ml)
  • 1 packet Sazón with achiote (approx. 1.41 oz, 40g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • Salt and pepper to taste
  • Optional garnish: chopped cilantro, pimientos

Instructions:

  1. Sauté onion, bell peppers, garlic, cilantro, and ajíes dulces (if using) in olive oil until softened.
  2. Add ham to the sofrito and cook until lightly browned.
  3. Stir in achiote oil, pigeon peas, rice, chicken broth, Sazón, oregano, cumin, and bay leaf. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer.
  5. Cook undisturbed for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed. (Check for doneness: The rice should be tender and fluffy, not mushy. Adjust cooking time as needed.)
  6. Remove from heat and let rest, covered, for 10 minutes before fluffing with a fork and serving.
  7. Garnish with fresh cilantro and/or pimientos (if desired). Serve hot.