👨‍🍳 作り方

1. 1

   Rinse the rice under cold water until the water runs clear. Drain well.

2. 2

   If using pork, dice it into small pieces. In a large pot or Dutch oven, cook the pork over medium heat until browned and rendered. Remove the pork and set aside, leaving the rendered fat in the pot.

3. 3

   Add the chopped onion and bell pepper to the pot. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

4. 4

   Stir in the tomato paste and achiote powder (or annatto oil). Cook for 1-2 minutes, stirring constantly, until fragrant.

5. 5

   Add the rinsed rice, pigeon peas, chicken broth, and the reserved cooked pork (if using) to the pot. Stir to combine.

6. 6

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir during this time.

7. 7

   Once the rice is cooked, let it rest, covered, for 5-10 minutes. Fluff the rice with a fork, stir in the chopped cilantro, and season with salt and pepper to taste.