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1
Make the achiote oil: In a small saucepan, cook the oil and annatto seeds over low heat just until the mixture turns bright red, about 4 minutes.
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2
Do not let the mixture get too hot and overcookit will go past the dark red stage and lighten in color and decrease in flavor.
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3
Longer steeping does not mean better flavor in this case, so it is best to underestimate your cooking time.
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4
Strain the achiote oil into a small jar, discarding the seeds.
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5
Cool completely, cover, and store indefinitely in the refrigerator.
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6
Make the sofrito: Heat the 1/3 cup achiote oil in a medium skillet.
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7
Add the onion, garlic, bell pepper, oregano, cumin, salt, and bay leaf.
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8
Cook over medium-low heat, stirring often, until well softened, about 10 minutes.
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9
Stir in the parsley.
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10
Cool completely, transfer to a small jar or bowl, cover, and store for up to 2 weeks in the refrigerator.
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11
In a large saucepan, combine the pigeon peas with enough water to cover by 1 inch; bring to a boil over high heat.
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12
Boil for 1 minute.
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13
Remove the pan from the heat, cover tightly, and let stand for 1 hour.
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14
(Or soak the peas overnight in a large bowl with enough cold water to cover by 3 inches.)
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15
Drain well.
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16
In a large saucepan, bring the drained peas and 4 cups of the water to a boil over high heat.
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17
Reduce the heat to low, and cook until the peas are almost tender, about 45 minutes.
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18
Drain the peas and set them aside.
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19
Heat the 3 tablespoons achiote oil in a large saucepan.
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20
Add the 1/3 cup sofrito and cook over medium heat until very hot, about 2 minutes.
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21
Add the rice and stir until well coated and yellow, about 1 minute.
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22
Add the remaining 4 cups water, the drained peas, salt, and pepper, and bring to a boil.
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23
Reduce the heat to medium-low, and cook until the rice and peas are tender, about 20 minutes.
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24
Stir in the parsley and serve immediately.
