Bacon, chorizo, and annatto flavor this northern Brazilian take on rice and beans. This recipe first appeared in our June/July 2012 issue along with Neide Rigo's story Passage to the Amazon.
Ingredients
- 2 tbsp. olive oil
- 8 oz. bacon, finely chopped
- 5 oz. chorizo, finely chopped
- 1 large yellow onion
- 6 cloves garlic, minced
- 2 tsp. ground annatto seed
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. dried black-eyed peas, soaked overnight, drained
- 2 1⁄2 cups jasmine rice, rinsed
ADVERTISEMENTADAD
Instructions
Step 1
Heat oil in an 8-qt. saucepan over medium-high heat. Add bacon and chorizo; cook until fat is rendered, about 12 minutes. Add onion; cook until soft, about 6 minutes. Add garlic; cook until golden brown, about 9 minutes. Add annatto, salt, and pepper; cook until fragrant, about 1 minute. Add peas and 5 ½ cups water; bring to a boil. Reduce heat to medium; cook, covered partially, until peas are tender, about 30 minutes. Add rice, reduce heat to low, and cook, covered, until rice is tender, about 15 minutes.
- Heat oil in an 8-qt. saucepan over medium-high heat. Add bacon and chorizo; cook until fat is rendered, about 12 minutes. Add onion; cook until soft, about 6 minutes. Add garlic; cook until golden brown, about 9 minutes. Add annatto, salt, and pepper; cook until fragrant, about 1 minute. Add peas and 5 ½ cups water; bring to a boil. Reduce heat to medium; cook, covered partially, until peas are tender, about 30 minutes. Add rice, reduce heat to low, and cook, covered, until rice is tender, about 15 minutes.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
