Moro de Guandules

Ingredients

• 1.5 cups Long Grain Rice
• 1 cups Pigeon Peas
• 1 pcs Red Onion
• 0.5 pcs Green Bell Pepper
• 1 pcs Cubanelle Pepper
• 3 pcs Garlic
• 8 tbsp Cilantro
• 1 tbsp Tomato Paste
• 1.5 tsp Dried Oregano
• 0.5 tsp Ground Cumin
• 2.3333333333333335 tbsp Annatto Oil
• 2 tbsp Bitter Orange Juice
• 2 pcs Bay Leaves
• 1.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1.75 cups Water

Method

1. Rinse {long_grain_rice} under cold water until the water runs almost clear, then drain well so the grains cook separate and the {long_grain_rice} can form crisp concón later.
2. Thinly slice {red_onion}, finely dice {green_bell_pepper} and {cubanelle_pepper}, mince {garlic}, and chop {cilantro} so the sofrito melts evenly into the rice.
3. Heat {annatto_oil} in a medium caldero or heavy pot over medium-low heat. Add {red_onion}, {green_bell_pepper}, {cubanelle_pepper}, and {kosher_salt}, then sweat for several minutes until softened and glossy. Stir in {garlic}, {dried_oregano}, and {ground_cumin}; bloom until fragrant. Add {tomato_paste} and cook until it darkens slightly, then splash in {bitter_orange_juice} and reduce until the pot smells savory and bright.
4. Add the drained {long_grain_rice} to the pot with the sofrito over medium heat. Stir steadily so every grain is coated in {annatto_oil}, then season with {black_pepper} and toast until the rice looks glossy and smells nutty.
5. Stir in {pigeon_peas}, {water}, {bay_leaves}, and part of the {cilantro}. Bring to a lively boil over medium-high heat, taste the broth and adjust with {kosher_salt}, then cook until the liquid drops just below the rice. Cover, reduce to low, and simmer undisturbed until the grains are tender and the surface is dry.
6. Drizzle a little more {annatto_oil} around the inside edge of the pot, keep the lid on, and cook over very low heat until the bottom forms a deep golden crust and the rice smells toasty. Do not stir, or the concón will break.
7. Turn off the heat and rest the moro briefly, still covered, so the grains relax. Fluff the top gently with a fork, fold in the remaining {cilantro}, and serve at once with the crisp concón scraped from the bottom.