Achiote-Infused Pork and Pigeon Pea Rice Medley

Recipe Collection: Dinner

Achiote-Infused Pork and Pigeon Pea Rice Medley brings the vibrant flavors of Puerto Rico to your table. This non-vegetarian dish features tender pork shoulder marinated in aromatic achiote oil, complemented by the earthy taste of pigeon peas and the briny touch of black olives. Perfect for family gatherings or meal prep, this dish is versatile enough to serve as a hearty main course or a flavorful side.

Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your cooking experience. Select this recipe today and transform your meal planning with easyChef Pro!

Overview

This Puerto Rican dish, enriched with Hawaiian flavors, combines tender pork shoulder with the unique taste of achiote-infused oil, creating a vibrant and aromatic rice dish. The inclusion of pigeon peas and black olives adds depth and authenticity to this traditional recipe.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Puerto Rican

Serving Size: 20

Cooking Time: 60 minutes

Ingredients

• 1 Cup vegetable oil
• 3 Pounds pork shoulder, cubed
• 3 Tablespoons achiote (annatto) seeds
• 2 Cups onion, minced
• 2 Cups fresh cilantro, torn
• 12 Cloves garlic, minced
• 2 Tablespoons salt
• 1 Teaspoon (tsp) black pepper, ground
• 2 8 Ounces (oz) cans tomato sauce
• 1 15 Ounces (oz) pigeon peas, drained
• 15 Ounces (oz) black olives, halved
• 8 Cups calrose rice, rinsed
• 9 Cups water

Steps

1. Heat 2 tablespoons of the vegetable oil in a large saucepan over medium-high heat. Add the cubed pork shoulder and brown it in the oil.
2. In a separate small saucepan, heat the remaining vegetable oil over medium heat. Add the achiote seeds and heat until the oil turns a very dark orange/red. Remove from heat and set aside.
3. To the browned pork, add the minced onion, torn cilantro, minced garlic, salt, and ground black pepper. Cook until the vegetables are reduced.
4. Add the tomato sauce, drained pigeon peas, and halved black olives to the pork mixture. Mix well.
5. Strain the achiote-infused oil into the pork mixture and stir to combine. Reduce the heat to low and let it simmer for 10 minutes.
6. Add the rinsed uncooked rice and water to the pork mixture. Stir well.
7. Increase the heat to high, cover the saucepan, and bring the mixture to a boil. Stir again, reduce the heat to low, cover, and let it cook for about 10 minutes.
8. Remove the cover, stir the mixture, replace the cover, and cook for another 10 minutes. Stir once more.
9. Remove from heat and allow the dish to stand for 15 minutes before serving. Enjoy your Achiote-Infused Pork and Pigeon Pea Rice Delight!

Enjoy your homemade Achiote-Infused Pork and Pigeon Pea Rice Delight!