This rice has Puerto Rican origins.  My neighbor used to bring this over to us often when she made it.  It was our favorite dish and we loved her for sharing.

2 T. vegetable oil

3 pounds pork shoulder

2 tablespoons achiote seeds (annatto)

2 cups onions, chopped

1 cups cilantro, chopped

12 cloves garlic, crushed

2 T. salt

2 cans tomato sauce (8 oz. each)

1 can pigeon peas (look in the Hispanic section of your store), drained

15 ounces green olives

8 cups uncooked rice

9 cups water

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.

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