Puerto Rico Yellow Rice with Green Pigeon Peas (Arroz con Gandules)

Ingredients:

2 tablespoons annatto oil

1/2 cup sliced chorizo (red Spanish sausage)

1/4 cup diced smoked ham

3/4 cup Basic Recaito

1 can (about 16 ounces) gandules (green pigeon peas) or 1-1/4 ounce bag frozen

2 cups tomato sauce

2 cups short-grain rice

4 to 4-1/2 cups water

Salt and black pepper to taste

Cooking Instructions:

Heat the oil in a large pot with a tight-fitting lid. Add the chorizo and smoked ham and fry lightly. Add the recaito, gandules, and tomato sauce. Mix well and cook over medium heat for 5 minutes. Add the rice and water to cover. Turn the heat to medium-high and cook until the water is entirely absorbed. Add salt and pepper, stir, and turn the heat to low. Cover and cook for 30 to 45 minutes. To serve, turn the rice out onto a platter. Scrape off the crusty layer that will have formed at the bottom of the pan, and top the rice with it.

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