"puerto Rican Style" Fried Rice

Ingredients

• 3 cups of refrigerated cooked white rice
• 3-4 tablespoons annato oil (**see notes**)
• 1 1/2 cups of leftover cubed cooked pork
• 6 sliced green olives
• 1 (15 1/2 ounce) can pigeon peas, drained and rinsed
• 2 tablespoons roasted sweet red peppers, minced
• 1 teaspoon garlic powder
• 1 1/2 teaspoons adobo seasoning
• 1/2 teaspoon ground black pepper
• 2 sprigs fresh cilantro, for garnish

Directions

1. 1

   ***NOTES***.

2. 2

   Have all of the ingredients ready to add to your pan before you start.

3. 3

   For the annato oil, in a small saucepan, heat 1/4 Cup of oil or lard over low heat until it is hot. Add 3 Tbls. of Annato Seeds, and stir, for one minute. Let this cool, stirring occasionally, while you gather your ingredients. Strain when it is cool.

4. 4

   Preheat a non-stick pan or wok, over high heat for one minute.

5. 5

   Add to your pan the Annato oil, heat for 30 seconds.

6. 6

   Add the pork, and toss this in the hot oil for 30-45 seconds.

7. 7

   Add the pigeon peas, the olives, and the peppers, toss for 45 seconds - 1 minute.

8. 8

   Add the rice, garlic, Adobo, and the black pepper.Toss and mix, coating all of the rice w/the oil, and breaking up any clumps of rice. Continue tossing it until it is heated through.

9. 9

   Plate it up, and garnish with a fresh sprig of Cilantro.

10. 10

    This rice is very hearty, and if you want to make this a meal, just add some extra pork, fry up a few tostones, and get a tub of potato salad from the Deli!