See the Recipe. James Oseland

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.

Yield: serves 8-10


  • 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 12 cups jasmine rice, rinsed


  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.