Rice And Beans Medley-Mezcla De Arroz Y Alubias

• 1 small onion, diced
• 1/2 red bell pepper, diced
• 3 cloves garlic, smashed
• 1/4 cup olive oil, divided
• 1/4 pound fresh pork, cut in half inch dice
• 6 pimento stuffed olives
• 3 garlic stuffed olives
• 2 tbsp Goya tomato sauce
• 2 tbsp capers
• 2 tsp sea salt, divided
• 1/2 tsp mexican oregano
• 1/8 tsp fresh ground black pepper
• 1/2 cup cilantro, loosly packed, and roughly chopped
• 1 cup frozen Goya Gandules (pigeon peas)
• 2 cups jasmine rice
• 3 1/2 cups water, divided

1. In medium 3 quart pot, saute onions and bell pepper in 1/8 cup olive oil until onions are translucent, under a medium low flame; about 5 minutes. Add garlic, pork, olives, tomato sauce, capers, 1 teaspoon salt, oregano, black pepper, and cilantro. Reduce heat to low and cook 10 minutes. Add 1/2 cup water and remaining salt and olive oil; bring to simmer. Lower heat, cover and cook 20 minutes. Remove cover, add pigeon peas and bring to gentle boil. Add rice and remaining water. Stir once. Return to gentle boil. When the level of the water meets the level of the rice stir ONCE; reduce heat to low. Cover tightly. Cook 18 minutes.

onion, red bell pepper, garlic, olive oil, pork, olives, garlic, tomato sauce, capers, salt, oregano, ground black pepper, cilantro, gandules, jasmine rice, water

Taken from www.epicurious.com/recipes/member/views/rice-and-beans-medley-mezcla-de-arroz-y-alubias-50087136 (may not work)