An arroz con gandules recipe for holidays or dinner any night

Make the rice: To a big, lidded pot or Dutch oven over medium-high warmth, add the achiote or coconut oil and pork or bacon, if utilizing. If utilizing pork or bacon, saute till the meat renders its fats, about 5 minutes. Add the sofrito and cook dinner till aromatic, about 30 seconds. Add the rice, gandules, tomatoes, water, sazón and olives. Stir, increase the warmth to excessive and produce to a boil. Cowl, cut back the warmth to low, and cook dinner till the rice is tender, 30 to 35 minutes. (Cook dinner 10 to fifteen minutes longer, with out stirring, to develop pegao, or a crust of crispy rice, on the backside of the pot.)