How do you make Arroz con Gandules?

Arrozo con gandules

1 teaspoon annatto oil

1/2 cup chopped onion

2 garlic cloves, minced

1 (4-ounce) boneless center-cut loin pork chop, cubed

2 cups uncooked medium-grain rice

1 cup water

1/4 cup lean smoked ham, cubed

1/2 teaspoon salt

1/2 teaspoon dried oregano

2 (14-ounce) cans beef stocks

1/2 cup Spanish stuffed olives, chopped

2 tablespoons chopped fresh cilantro

1 (15.5-ounce) can pigeon peas

Method

Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, and pork; sauté 5 minutes. Stir in rice. Add water and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in olives, cilantro, and peas.