Dominican Arroz con Iguana (Rice with Iguana)

Season iguana pieces with lime juice, salt, pepper, and oregano. Let marinate for 30 minutes at room temperature.

Heat oil and achiote oil in a large caldero (heavy pot) or Dutch oven over medium-high heat. If using achiote seeds, fry them in the oil for 2-3 minutes until oil turns red, then strain out seeds.

Add iguana pieces and brown on all sides, about 8-10 minutes total. Remove and set aside.

In the same pot, add onion, bell peppers, and garlic. Sauté until softened, about 6-8 minutes, scraping up any browned bits.

Add tomato paste and cook, stirring, for 2 minutes until slightly darkened. Add tomato sauce and cook for 3 more minutes.

Return iguana to the pot along with bay leaves. Add 1 cup of the chicken broth. Cover and simmer on low heat for 30 minutes until iguana is tender.

Add rice to the pot, stirring to coat with the sauce. Add remaining 3 1/2 cups broth, pigeon peas, olives, capers, cilantro, and culantro. Stir well.

Bring to a boil, then reduce heat to low. Cover tightly and cook without lifting lid for 20 minutes.

After 20 minutes, check rice. If liquid remains, cook uncovered for 5 more minutes. If too dry, add a splash of broth.

Remove from heat. Let rest, covered, for 10 minutes. Fluff with a fork.

Serve hot, garnished with additional cilantro. Accompany with avocado slices, fried sweet plantains, and a simple green salad.