Arroz con Gandules With Maduros

This version, which makes the pork optional, is easy enough for any night. Serve it with fried sweet plantains, called maduros. Look for plantains that are mostly black, with a few yellow splotches – that’s how you know they’ll be sweet.

To make this dish vegan, omit the pork. Instead of canned tomatoes you can use a pound of very ripe chopped plum tomatoes. If you don’t have manzanilla olives, use another pitted, green olive. You can also substitute capers, or omit the olives. If you can’t find plantains, I also like this dish with a fried egg on top.

Active time: 30 minutes; Total time: 1 hour

4 servings

Storage Notes: Leftovers can be refrigerated in covered containers for up to 4 days.

Where to Buy: Sweet plantains can be found near the bananas in the produce section of supermarkets or at Asian or Hispanic markets. Canned gandules, or pigeon peas, can be found in the canned section, and achiote (also called annatto) and sazón in the spice section of well-stocked supermarkets or online.

FOR THE RICE AND BEANS:

2 1⁄2 tablespoons achiote oil (see NOTES) or coconut oil 2 slices salt-cured pork or bacon, chopped (optional)

1⁄3 cup sofrito (see NOTES)

1 1⁄2 cups (10 ounces) medium-grain white rice

One (15-ounce) can gandules (pigeon peas), kidney beans

or pinto beans, rinsed and drained

One (15-ounce) can diced tomatoes

3⁄4 cup water

2 teaspoons sazon seasoning blend (see NOTES)

8 to 10 manzanilla olives

FOR THE SWEET PLANTAINS

2 or 3 very ripe plantains, peeled

1⁄3 cup vegetable oil, plus more as needed

Make the rice: To a large, lidded pot or Dutch oven over medium-high heat, add the achiote or coconut oil and pork or bacon, if using. If using pork or bacon, saute until the meat renders its fat, about 5 minutes. Add the sofrito and cook until fragrant, about 30 seconds. Add the rice, gandules, tomatoes, water, sazón and olives. Stir, raise the heat to high and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender, 30 to 35 minutes. (Cook 10 to 15 minutes longer, without stirring, to develop pegao, or a crust of crispy rice, at the bottom of the pot.)

Make the plantains: Line a plate with a tea towel or clean paper bag. Slice the plantains about 1⁄4-inch thick on a bias, or lengthwise into long strips.

In a large, heavy-bottomed skillet over high heat, heat the oil until it shimmers. Carefully add the plantain slices and fry until golden and caramelized, about 3 minutes. Using tongs or a fork, carefully flip the plantains and cook until caramelized on the other side, adding more oil, as needed. You may need to do this in batches. Transfer the cooked plantains to the lined plate to cool and drain.

Divide the rice and plantains among four plates and serve. NOTES: To make achiote oil, in a small saucepan over low heat, warm 1 tablespoon achiote seeds in 1⁄4 cup vegetable oil until the oil turns reddish, about 3 minutes. Cool completely before using or storing. Strain out seeds as you use it; whole seeds can make a dish taste bitter. Achiote oil can be stored in a tightly lidded jar in a cool, dark place for up to 6 months.

If you don’t have store-bought or homemade sofrito, use 1⁄2 (any color) bell pepper, 1⁄2 small (any type) onion, 3 cloves garlic and 10 sprigs of cilantro, finely chopped by hand or in a food processor.

If you don’t have store-bought or homemade sazón, use 1 teaspoon fine sea salt or table salt, 1⁄2 teaspoon ground cumin, 1⁄4 teaspoon oregano and 1⁄4 teaspoon hot paprika or ground black pepper.

Nutrition Information per serving (1 1⁄2 cups of rice and beans and 4 slices of plantain), based on 4 | Calories: 684; Total Fat: 55 g; Saturated Fat: 48 g; Cholesterol: 0 mg; Sodium: 39 mg; Carbohydrates: 55 g; Dietary Fiber: 7 g; Sugars: 2 g; Protein: 8 g.