Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

Rinse the rice in several changes of water until the water runs clear, then drain in a sieve to remove excess moisture.

In a caldero or heavy-bottomed pot, heat the oil over medium heat, add the annatto seeds and warm for 1-2 minutes until the oil turns bright orange; remove the seeds with a slotted spoon and discard.

In this flavored oil, sauté the onion, garlic and bell pepper (sofrito) for 4-5 minutes until soft, add the ham and cook for another 3 minutes.

Pour in the tomato sauce, stir and simmer for 2 minutes over medium heat.

Add the pigeon peas, olives, bay leaf, oregano, salt and black pepper, pour in the hot broth, bring to a boil and adjust the salt to taste.

Add the rice, gently stir just 1-2 times to distribute the rice and peas evenly, and cook over medium heat uncovered until the liquid level drops to the level of the rice (10-12 minutes).

Cover with a lid, reduce the heat to the minimum and simmer for 20-25 minutes without stirring, until the rice is tender and a crispy golden crust (pegao) forms on the bottom.

Remove from heat, let stand covered for 10 minutes, discard the bay leaf, gently fluff the rice with a fork from the bottom up, sprinkle with fresh cilantro and serve.