Arroz con Gandules, Puerto Rican Style
from Cooks.com, submitted by: Yasmin Hernandez

Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. This dish is mainly served during Christmas season or for special occasions. Annatto seeds are often heated in an oil or lard. The oil is then strained and the seeds are discarded. Annatto oil gives the rice a distinctive yellow/orange color.

2 1/2 cups long grain white rice
5 cups water [I would cut this back to 3 3/4 cups and add more if needed]
3 tablespoons olive oil
4 tablespoons sofrito (jarred or make your own by dicing onion, bell pepper (any kind), garlic, cilantro and tomato)
1/4 cup chopped bacon
1/4 cup chopped ham or sausage
2 tablespoons spanish olives
1 can green or dry pigeon peas, drained
1 envelope sazon with annato (Goya makes this, or make your own: see Sazón Seasoning )
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
2 bay leaves
1/2 teaspoon tomato paste
salt and black pepper to taste

Start by heating the oil in a pot at high heat, and when the oil is nice and hot, add the bacon. When the bacon is cooked but not crisp, add the ham/sausage. Once that has browned, add the Sofrito. This must stir fry all together for about 1 minute.
After that has been done add the water, then the peas, the olives, the tomato paste, and all the spices, including the envelope of sazon.

At that point, add salt and pepper to taste. Bring this up to a boil then stir in rice.

Once it has began to boil again, lower heat and stir 1 more time, then cover.

Let this cook for about 30 - 40 minutes on a low heat setting, stirring occasionally (every 10 minutes) until the rice is tender. Serve.