Arroz con Gandules

Instructions

1. 1 Heat the annatto oil in a large caldero or heavy pot over medium heat. Add the sofrito and cook for three minutes until fragrant and the liquid reduces. Add the tomato sauce and sazon seasoning, stirring for two minutes until the mixture is deeply coloured and aromatic.
2. 2 Add the drained pigeon peas and stuffed olives to the sofrito base. Stir and cook for two minutes to coat the peas with the seasoned oil and allow them to absorb the flavours of the sofrito before adding the rice and liquid.
3. 3 Add the rice and stir to coat every grain with the annatto-coloured sofrito mixture. Pour in the chicken broth and season with salt. Bring to a vigorous boil over high heat, stirring once to distribute the ingredients evenly throughout.
4. 4 When most of the liquid has been absorbed and small holes appear on the surface of the rice, reduce the heat to the absolute lowest setting. Cover tightly with a lid and cook for twenty-five minutes without lifting the lid or stirring.
5. 5 Remove from heat and let rest covered for ten minutes. The bottom should have a golden, slightly crusty layer called pegao, which is the most prized part. Fluff the rice gently with a fork, folding from the bottom up to distribute the gandules.
6. 6 Serve the arroz con gandules as the centrepiece of a Puerto Rican meal alongside pernil, pasteles, or roasted chicken. This rice dish is the heart of every Puerto Rican Christmas table and the most important dish in the island's culinary tradition.