Arroz con Gandules

Step 1

1 Make the rice: To a large, lidded pot or Dutch oven over medium-high heat, add the achiote or coconut oil and pork or bacon, if using

Step 2

2 If using pork or bacon, saute until the meat renders its fat, about 5 minutes

Step 3

3 Add the sofrito and cook until fragrant, about 30 seconds

Step 4

4 Add the rice, gandules, tomatoes, water, sazón and olives

Step 5

5 Stir, raise the heat to high and bring to a boil

Step 6

6 Cover, reduce the heat to low, and cook until the rice is tender, 30 to 35 minutes

Step 7

7 (Cook 10 to 15 minutes longer, without stirring, to develop pegao, or a crust of crispy rice, at the bottom of the pot

Step 8

8 )

Step 9

9 Make the plantains: Line a plate with a tea towel or clean paper bag

Step 10

10 Slice the plantains about 1/4-inch thick on a bias, or lengthwise into long strips

Step 11

11 In a large, heavy-bottomed skillet over high heat, heat the oil until it shimmers

Step 12

12 Carefully add the plantain slices and fry until golden and caramelized, about 3 minutes

Step 13

13 Using tongs or a fork, carefully flip the plantains and cook until caramelized on the other side, adding more oil, as needed

Step 14

14 You may need to do this in batches

Step 15

15 Transfer the cooked plantains to the lined plate to cool and drain

Step 16

16 Divide the rice and plantains among four plates and serve

Step 17

17 NOTES:

Step 18

18 To make achiote oil, in a small saucepan over low heat, warm 1 tablespoon achiote seeds in 1/4 cup vegetable oil until the oil turns reddish, about 3 minutes

Step 19

19 Cool completely before using or storing

Step 20

20 Strain out seeds as you use it; whole seeds can make a dish taste bitter

Step 21

21 Achiote oil can be stored in a tightly lidded jar in a cool, dark place for up to 6 months

Step 22

22 If you don’t have store-bought or homemade sofrito, use 1/2 (any color) bell pepper, 1/2 small (any type) onion, 3 cloves garlic and 10 sprigs of cilantro, finely chopped by hand or in a food processor

Step 23

23 If you don’t have store-bought or homemade sazón, use 1 teaspoon fine sea salt or table salt, 1/2 teaspoon ground cumin, 1/4 teaspoon oregano and 1/4 teaspoon hot paprika or ground black pepper