Directions:
- 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, 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 10 minutes.
- Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.28 Kcal (2107 kJ) | ||
| Calories from fat | 170.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.9g | 29% | |
|---|---|---|---|
| Cholesterol | 45.59mg | 15% | |
| Sodium | 1187.26mg | 49% | |
| Potassium | 310.11mg | 7% | |
| Total Carbs | 63.04g | 21% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 19.27g | 39% | |
| Vitamin C | 3mg | 5% | |
| Iron | 4.1mg | 23% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 148.87 Kcal (623 kJ) | ||
| Calories from fat | 50.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 29% | |
|---|---|---|---|
| Cholesterol | 13.48mg | 15% | |
| Sodium | 351.18mg | 49% | |
| Potassium | 91.73mg | 7% | |
| Total Carbs | 18.65g | 21% | |
| Sugars | 0.35g | 5% | |
| Dietary Fiber | 0.87g | 12% | |
| Protein | 5.7g | 39% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 1.2mg | 23% | |
| Calcium | 12.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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