Kamalani’s Gandule Rice
 Servings: 20
Ingredients:
1/2 cup vegetable oil
3 pounds pork shoulder, cubed
3 tablespoons achiote (annatto) seeds)
2 cups chopped onion
2 cups chopped fresh cilantro
12 cloves garlic, crushed
2 tablespoons salt
1 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce
3 (15 ounce) can pigeon peas, drained
15 ounces black olives, pitted and halved
8 cups uncooked rice, rinsed
9 cups water

Directions:
Cook Rice in a rice cooker or pot. While you wait for the rice:

Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil..

Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.

To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, and then add the tomato sauce, pigeon peas and olives. Mix well.

Strain achiote/oil mixture into pork mixture and stir together.

Reduce heat to low and let simmer for 30 minutes.

Add cooked rice.

    Remove from heat and  
          allow to stand 15 minutes.