Rice With Pigeon Peas

• 1 can pigeon peas (16 oz.), drained
• 4 Tbsp. tomato sauce
• 10 green olives, sliced
• 1/2 tomato, diced
• 1/4 green pepper, finely chopped
• 1/2 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 Tbsp. olive oil
• 2 slices bacon, cut in small pieces
• 2 c. white rice
• 1 tsp. Goya Adobo all-purpose seasoning
• 3 c. water
• 1/4 tsp. cilantro or oregano

1. In large saucepan on medium heat, add olive oil and bacon. Brown bacon.
2. Add garlic, onion and green pepper.
3. Stir often until browned.
4. Add tomatoes and green olives.
5. Stir in tomato sauce, all-purpose seasoning and cilantro.
6. Add peas and 2 cups water. Cover pan and boil for 1/2 hour.
7. Add rice and 1 cup water.
8. Cook on high, uncovered, for 15 minutes.
9. Reduce heat, cover pan and simmer until rice is done (about 20 minutes).
10. Stir occasionally. Yields 6 servings.

pigeon peas, tomato sauce, green olives, tomato, green pepper, onion, garlic, olive oil, bacon, white rice, water, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956406 (may not work)