Ingredients
| 3 | tablespoons olive oil |
| 2 | teaspoons ground annatto* *Annatto can be found in the spice section at Latin grocery stores and can also be purchased online. |
| ⅓ | pound HORMEL® CURE 81® Ham, diced |
| ½ | green bell pepper |
| ⅓ | cup sofrito |
| 2 | teaspoons ground cumin |
| 1 | tablespoon dried oregano |
| 2 | teaspoons smoked paprika |
| 2 | teaspoons garlic powder |
| 1½ | cups long-grain rice |
| 1 | (15-ounce) can pigeon peas (not drained) |
| 1½ | cups water |
| 1 | teaspoon kosher salt |
| ½ | fluid ounce tomato sauce |
| ⅓ | cup pimento-stuffed Spanish olives, sliced |
| 1 | tablespoon capers |
Directions
In large, heavy saucepan over medium heat. Add oil, annatto, ham, pepper, and sofrito, and sauté for 5 minutes, stirring often.
Add cumin and next 4 ingredients, stirring well to coat. Cook 1 minute.
Add pigeon peas with liquid, 1 ½ cups water, salt, tomato sauce, olives, and capers, and stir again to combine. Bring to a boil and cook uncovered 5 minutes or until most of liquid has evaporated.
Stir again, cover, and lower heat to low. Cook 15 to 20 minutes, remove from heat and let sit, covered 5 more minutes. Fluff rice with fork before serving.
Other Soups, Stews & Chili Ideas
Featured In
