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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin. | 2. Cook until sofrito reduces and starts sizzling, about 5 minutes. | 3. Stir in the neck bones, peas, and rice until everything is lightly covered with oil. | 4. Add enough broth to cover rice and bones by the width of two fingers. | 5. Cover with a banana leaf, if using, folding as necessary to fit into the pot. | 6. Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos). | 7. Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes. | 8. Remove leaf and fluff with fork; serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
achiote oil	1/2	cup		605.2014	0.0	134.6403	3.4
sofrito	1	cup		488.22	11.2476	26.368000000000002	37.492
kosher salt	3	tablespoons		605.2014	0.0	134.6403	3.4
black pepper	1	tablespoon	cracked	17.319000000000003	4.4126	0.7169	0.2249
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
pork neck	1 1/2	1/2	bone	605.2014	0.0	134.6403	3.4
pigeon pea	15	ounces	rinsed drained	1458.5814	266.9672	92.2776	6.3361
grain rice	6	cups		605.2014	0.0	134.6403	3.4
beef broth	8	cups		134.4	0.768	21.888	4.224
banana leaf	1			605.2014	0.0	134.6403	3.4
alcaparrado green olive	3	tablespoons	pimento-stuffed chopped	605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.