- 1 Tablespoon Canola Oil
- 3 Tablespoons Olive Oil With Achiote (annatto) See Below*
- 1 Pound Center Cut Boneless Pork Chops -- Cubed
- 1/2 Pound Smoked Ham Steak -- Cubed
- 1 Medium Onion -- Chopped
- 1/2 Green Bell Pepper -- Chopped
- 1/2 Red Bell Pepper -- Chopped
- 4 Aji Dulces - (cachucha Sweet Pepper) -- Chopped
- 1 Clove Garlic -- Minced
- 4 Sprigs Cilantro -- Chopped
- 1 Leave Culantro -- Chopped
- 1 Can Tomato Sauce
- 1/4 cup Alcaparrado (manzanilla Olives, Pimientos & Capers)
- 1 Can Gandules (1lb 13 Oz) Pigeon Peas - Drained Reserve the Liquid
- 3 Cups Medium Grain Rice
- Salt to Taste
* Olive Oil With Achiote
1 Cup of Olive Oil to 2 Tablespoons of Achiote (annatto) Seeds
Heat on Low for 4 - 5 Minutes to Extract the Annatto Let Cool and Strain Seeds.
Store Unused Oil in a Covered Jar.
In a medium heavy pan, heat 1 tablespoon of canola oil on medium high heat. Add the pork and sear until brown on all sides, remove from pan and set aside. Add the ham to the pan and sear until brown on all sides
Lower the heat to medium. Return the pork to the pan with the ham and add the olive oil, peppers and onions and cook until soft.
Add the garlic,cilantro, culantro, and alcaparrado.
Add the rice and mix well, add the drained gandules, followed by the tomato sauce
Add the liquid from the gandules and enough water to cover the rice. (about 3 1/2 to 4 cups of water) Adjust salt to taste.
Bring to a boil over medium heat. Keep at a soft boil without stirring.
When the liquid is absorbed, turn the rice bottom up and cover. Hold for about 20 - 25 minutes on low heat. Adjust salt if necessary to taste.