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1
Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat.
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2
Cover and cook the beans until tender, about 1 1/2 hours.
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3
Check the water periodically; add more, f necessary, to keep the peas covered.
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4
Drain the pigeon peas and reserve 4 cups of the cooking liquid.
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5
Preheat the oven to 350 degrees F.
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6
Coat a large Dutch oven or other ovenproof pot with the achiote oil and place over medium heat.
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7
When the oil begins to smoke, add the onion, garlic, and peppers.
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8
Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown.
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9
Pour in the chicken broth and continue to cook until the liquid is evaporated.
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10
Stir in the cumin, coriander, and cayenne.
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11
Mix in the rice and reserved pigeon peas.
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12
Pour in the reserved 4 cups of pigeon pea cooking liquid, lime juice, and salt; stir everything together.
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13
Cover and bake for 20 to 30 minutes, until the rice is tender and the liquid is absorbed.
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14
To make the achiote oil, pour the oil and achiote seeds in a pot or skillet.
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15
Cook over medium-low heat for 5 to 10 minutes; the oil will be reddish-orange from the achiote.
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16
Strain the oil, discard the achiote seeds and set aside to cool.
