Dinner Tonight: Rice With Pigeon Peas (Arroz Con Gandules)

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/4 cup olive oil

1/2 tablespoon annatto seeds (achiote)

1/2 cup prepared sofrito (Goya brand is fine)

1 1/2 tablespoons chopped alcaparrado or pimiento-stuffed olives

1 1/2 tablespoons kosher salt

1/2 tablespoon black pepper

1 teaspoon ground cumin

3/4 pound smoked pork neck bones or 1 smoked ham hock

3 cups long-grain rice

1 (13-ounce) frozen bag pigeon peas or one 15-ounce can pigeon peas, drained

4 cups beef broth

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