In Hawaii, where I grew up, Puerto Rican arroz con guandules, or rice with pigeon peas, is a rare sight, only available if you are lucky enough to spot a hawker selling the often homemade dish on the side of the road. That's why I got this recipe from The Original Hawaii Plantation Village Cookbook—so I could make it for myself whenever my heart desires. —Ligaya Malones
Bring gandules to a boil; drain in colander and set aside.
Slice pork into thin, short, narrow strips. Chop onions. Fry pork with onions, pepper, and garlic until browned. Add can of tomato sauce and allow it to simmer, uncovered, for a few minutes. Add chopped green onions, cilantro, gandules, broth, and uncooked rice. Add salt to taste.
In a separate pan, melt the achiote seeds (or paprika + turmeric) in oil. Strain seeds, if using. Add the infused oil to the other ingredients.
Bring mixture to a boil then lower heat and place foil on top, folding in the edges. Place pot lid on foil. Simmer until the rice is cooked, about 15 minutes.