Ganduri and Rice (Pigeons Peas and Rice)

In the old days we would measure the ratio of liquid to rice by placing a spoon in the center of the mixture. The liquid should be 1 1/2 inches above the rice. If the spoon wobbles there’s too much water.

• 1 cup ganduri*
• 1 lb. lean pork
• 1 whole onion
• Pepper to taste
• 6 cloves garlic
• 1 strip pimiento (optional)
• 1 small can (8 oz.) tomato sauce
• 3 or 4 stalks green onion
• 1 small bunch Chinese parsley
• 2 cans clear chicken broth
• 2 cups (standard measure) rice, uncooked
• Salt to taste
• 1 Tbsp. achiote* seeds
• 1 Tbsp. Crisco

Bring ganduri to first boil; drain in colander and set aside.
Slice pork into thin, short, narrow strips. Chop onions. Fry pork with onions, pepper, and garlic. When almost done, add pimiento strip (optional). Add can of tomato sauce and allow to simmer uncovered for a few minutes. Add chopped green onion, parsley, ganduri, broth, and uncooked rice. Salt may be added.
In a separate pot melt 1 Tbsp. achiote seeds in 1 Tbsp. Crisco. Strain seeds; add colored Crisco to other ingredients.