Stewed Rice And Pigeon Peas

• 1 Tbsp. chopped salt pork
• 2 oz. chopped smoked ham
• 2 green peppers, chopped
• 2 tomatoes, chopped
• 1 onion, chopped
• 2 ground cloves garlic
• 2 sweet peppers, chopped
• 1 Tbsp. capers
• 2 Tbsp. olives
• 1 tsp. salt
• 1 Tbsp. achote coloring or 1 packet sazon goya
• 1 lb. fresh pigeon peas
• 1 lb. rice (equals 2 c.)
• 2 c. water

1. Saute ham and salt pork; add peppers, tomatoes, onion and garlic.
2. Simmer for a few minutes.
3. Add capers, olives, achote coloring or substitute with sazon goya and pigeon peas.
4. Mix well and let cool for 2 to 3 minutes.
5. Add rice.
6. Mix well and add the water and salt to taste.
7. Mix thoroughly.
8. Cover and cook slowly until the liquid has evaporated on medium heat.
9. Rice takes approximately 25 minutes to cook.
10. Serve hot.
11. Buen apetito.

salt pork, ham, green peppers, tomatoes, onion, ground cloves garlic, sweet peppers, capers, olives, salt, achote coloring, fresh pigeon peas, rice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=510063 (may not work)