Arroz con Gandules

We took a little break. I think the thanksgiving thing wore us out a bit. The new reinspired chef is back just in time for the Christmas holidays! To compliment uncle Duell's famous fried turkey Mr. Chef decided to test a latin classic. Arroz con Gandules, or Rice with Pigeon Peas. See the next entry for another Latin holiday staple. Pernil! A hat tip to Daisy Cooks! on PBS who inspired us to get moving on trying this dish.

• ½ cup Achiote Oil
• 1 cup Sofrito
• 3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
• 3 tablespoons fine sea or kosher salt
• 1 tablespoon cracked black pepper
• 2 teaspoons ground cumin
• 1½ pounds thick bacon
• One 13-ounce bag frozen pigeon peas or one 15-ounce can pigeon peas, drained
• 6 cups long grain rice
• Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
• 1 banana leaf, optional

Heat the achiote oil in a heavy 5-quart pot or Dutch oven over high heat until rippling. Stir in the sofrito, alcaparrada or olives, salt, pepper and cumin. Cook until the sofrito stops boiling and starts to sizzle, about 5 minutes
Add the bacon and stir, then stir in the rice until everything is mixed together and the rice is coated with oil. Stir in the pigeon peas, then pour in enough broth and/or water to cover the rice by the width of two fingers. Top with the banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without stirring until the level of liquid meets the rice. Take the banana leaf off, give the rice a big, healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot, and cook until the water is absorbed and the rice is tender, about 20 minutes.
Remove the banana leaf, give the rice a big stir and fluff it with a fork. Serve hot.

Cranky Chef Aggravation Rating: ** out of 5 stars. Coupled with a couple pomegranate martinis he flew through this recipe!