Arroz Con Gandules(Rice With Pigeon Peas)

• 1 lb. pigeon peas, soaked overnight and cooked until tender or use 1 lb. canned peas or pigeon peas Goya
• 2 c. rice
• 3 Tbsp. olive oil
• 1/4 lb. pork, rinsed under cold water and diced (optional)
• 1/4 lb. lean cured ham, rinsed under cold water and diced (optional)
• 1 medium onion, peeled and chopped
• 1 medium green bell pepper, cored, seeded and chopped
• 1 Tbsp. chopped cilantro
• 3 Tbsp. sofrito
• 1 c. alcaparrado (olive-caper mix available in Spanish markets)
• 1 (8 oz.) can tomato sauce
• 2 Tbsp. dry white wine (optional)
• salt to taste
• 1 lb. small red beans, soaked overnight and cooked tender
• 3 c. rice
• 3 Tbsp. olive oil
• 1/4 lb. salted pork, washed and diced
• 1 medium onion, peeled and finely chopped
• 1 medium green bell pepper, cored, seeded and chopped
• salt and ground black pepper to taste
• 1 Tbsp. dried oregano

1. Drain cooked beans and set aside, but reserve 3 cups cooking liquid.
2. Wash rice under cold running water and drain.
3. Heat oil in a heavy kettle or Dutch oven.
4. Brown salt pork.
5. Add onion and bell pepper and saute for 3 minutes.
6. Stir in the rice.
7. Add beans and reserve liquid.
8. Mix and add salt, pepper and oregano.
9. Boil, uncovered, on moderate heat until water is absorbed and rice is dry (about 4 to 5 minutes).
10. Cover and simmer on low heat for 30 minutes.
11. Turn off heat and let the rice sit for 10 minutes before serving.

pigeon peas, rice, olive oil, pork, lean cured ham, onion, green bell pepper, cilantro, sofrito, alcaparrado, tomato sauce, white wine, salt, red beans, rice, olive oil, salted pork, onion, green bell pepper, salt, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938705 (may not work)