Rice And Pigeon Peas With Pork

• 3 c. long grain rice
• 1 c. pigeon peas (granules)
• 2 cubes chicken bouillon
• 1/4 c. green stuffed olives
• 1 medium onion, chopped
• 1/4 c. oil
• 1 small can red bell peppers
• 1 can tomato sauce
• 5 1/2 c. boiling water
• 1 1/2 lb. pork meat, cut into 1-inch cubes
• 2 cloves garlic, minced
• 1/4 c. chopped cilantro
• 2 pkg. Sazon (found in international food section)
• salt and pepper

1. In a large saucepan, add oil and brown meat.
2. Add onion, garlic and cilantro.
3. Let it simmer for about 2 minutes.
4. Add red bell peppers, green olives, chicken bouillon cubes, tomato sauce, Sazon, pigeon peas, salt and pepper.
5. Let simmer for about 5 minutes.
6. Add the rice and water; mix real well.
7. Bring to a boil and let the water evaporate.
8. Mix it again.
9. Cover and cook over a low flame for about 15 to 20 minutes.

long grain rice, pigeon peas, chicken bouillon, green stuffed olives, onion, oil, red bell peppers, tomato sauce, boiling water, pork meat, garlic, cilantro, sazon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616836 (may not work)