If you like rice dishes like paella or jambalaya, you'll love this Puerto Rican pork, rice and bean dish. This is a labourious recipe, but delicious and well worth the effort. To be authentic, use pigeon peas instead of the black eye beans if you can find them.
Also called achiote, it can be found at Asian or Latin American shops and markets, or online. Annatto is mostly used for the vibrant colour it imparts, so in a pinch you could either omit it from the recipe or use saffron or a mixture of turmeric and paprika instead.
I love it but it can be made a lot easier with Sazon packets and Sofrito all products from goya.com The sofrito substitutes the onion, cilantro, garlic and black pepper. You need only add a few tablespoons of it! - 03 Jan 2001 (Review from Allrecipes US | Canada)
This is a great receipe. I did not cook it in a pot, instead I put it in the oven for about 2.5 hours. It did not burn like it does over the stove, I baked it at 450, then turned it down the last 45 minutes well worth the wait and it saved me from all the scrubbing... - 22 Jun 2008 (Review from Allrecipes US | Canada)
This recipe dose not require alot of prep. All the prep is when you make real Sofrito( Culantro,cilantro,Bell peppers,Sweet jamican peppers,onions,and garlic) for a non fancy sofrito mix. as for the rice, start with aluminum rice pot. Vege oil bring to simer add sofrito tomato paste and/or tomato sauce add meat pork shoulder or smoked ham with skin and fat for that colestoral loving puerto rican authentic taste right of abuelas FOGON(wood stove). After simmering all for 15min add water,pigeon peas(gandules)green olives and some cappers. Turn heat up to high. When it's a boiling(big bubbles) add rice(long grain pref) let all come to a boil and water level to drop about 1/2inch above the rice. Turn heat down to medium and cover. Stir ocasionaly Short on recipe since we all like it diffrent but thats the standered hibaro puerto riqueno Arroz con gandules, minus the green olives and cappers that more for special occasions. - 08 May 2008 (Review from Allrecipes US | Canada)