Arroz con Gandules

Step by stepInstructions

1. In a large caldero or heavy pot, cook the bacon over medium heat until crisp, then add the ham and cook 2 minutes more.
2. Stir in the annatto oil, sofrito, tomato sauce, adobo, oregano, olives and capers, and cook until the sofrito darkens and smells fragrant, about 3 minutes.
3. Add the rice and stir to coat every grain in the seasoned oil, toasting 2 to 3 minutes.
4. Pour in the broth and gandules, stir once, and bring to a rolling boil. Cover, reduce the heat to low, and cook undisturbed for 20 to 25 minutes, until the liquid is absorbed and the rice is tender.
5. Remove from the heat, fluff gently with a fork, and let rest, covered, 10 minutes before serving.