Pigeon Pea Rice (Arroz de Gandules) Recipe | Tyler Florence | Food Network

Ingredients

• 1 pound dried pigeon peas, picked through and rinsed
• 2 bay leaves
• 1/4 cup achiote oil, recipe follows
• 1 medium white onion, diced
• 2 garlic cloves, minced
• 1 green bell pepper, cored and diced
• 1 cubanella or Italian green pepper, cored and diced
• 1/2 cup chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne
• 2 cups long-grain rice
• 1/2 lime, juiced
• 1 tablespoon salt
• 1 cup vegetable oil
• 2 tablespoons achiote/annatto seeds