Puerto Rican Gandules and Calabaza Rice

Ingredients

• 1 can pigeon peas, drained
• 1 1/2 cups medium-grain rice
• 12 oz calabaza or butternut squash, cubed
• 1/2 cup sofrito
• 3 tbsp neutral oil
• 2 tbsp tomato paste
• 1 tsp ground cumin and 1 tsp dried oregano
• 1/2 tsp ground achiote or 1 packet sazon
• 1/3 cup pitted green olives
• 2 1/2 cups vegetable broth
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Rinse the rice in several changes of cold water until it runs clear, then drain thoroughly.
2. Heat the oil in a heavy pot over medium heat and cook the sofrito for 5 minutes, until the raw edge is gone and it smells sweet.
3. Add the tomato paste, cumin, oregano, and achiote and cook for 2 minutes, stirring, until the paste darkens to brick red.
4. Add the pigeon peas, squash, and olives, and turn them in the base for 2 minutes.
5. Pour in the broth and 1 1/2 teaspoons salt and bring to a boil. Taste the liquid now and correct the seasoning; once the rice goes in you cannot fix it.
6. Stir in the rice, spread it level, and boil uncovered until the liquid has reduced to the level of the rice, about 5 minutes.
7. Cover tightly, reduce to the lowest heat, and cook for 20 minutes without lifting the lid. The lid staying shut is what lets the rice steam evenly and form the crisp pegao crust underneath.
8. Rest off the heat for 10 minutes, then fluff from the top down, scraping up some of the crust, and serve with the cilantro and lime wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.