Arroz con Gandules (Puerto Rican Rice and Pigeon Peas)

Instructions

Make the sofrito first. Blend the onions until liquid, then, with the blender running, add the remaining sofrito ingredients one at a time until the mixture is smooth. Set aside 3 cups for the rice.

Heat the olive oil with the annatto seeds in a small skillet over medium heat until the seeds sizzle steadily. Take the pan off the heat before the seeds blacken, since overheating turns the oil green, and let it stand until the sizzling stops. Strain the oil into a heavy 5-quart pot or Dutch oven and leave it for at least 5 minutes.

Toast the cumin and coriander seeds in a small skillet over low heat for a few minutes, watching closely because they darken fast. Grind them in a spice grinder, coffee mill, or mortar and pestle.

Prepare the pigeon peas. Boil frozen ones for 10 minutes before using, or drain and rinse canned ones.

Reheat the annatto oil over high heat until it ripples. Brown the ham hock and salami in it, then add the sofrito, alcaparrado, grated plantain, and salt. Cook about 5 minutes, until the sofrito stops boiling and starts to sizzle.

Stir in the ground cumin and coriander, the bay or avocado leaves, the black pepper, and the Mexican mint if using. Cook 30 to 45 seconds, stirring, until the spices smell fragrant.

Add the rice and pigeon peas and stir until every grain is coated with oil. Pour in enough broth or water to cover the rice by the width of two fingers. Lay the banana leaf over the top, or use a pot lid, trimming or folding the leaf to fit.

Bring to a boil and cook without stirring until the liquid has dropped to the level of the rice. Lift off the leaf, stir the rice well, and put the leaf back.

Turn the heat to low, cover with the lid, and cook about 20 minutes, until the liquid is absorbed and the rice is tender.