Puerto Rican Rice with Pigeon Peas

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Yield:

Ingredients:


0.3 kg	Dried gandules (pigeon peas) rinsed
3 cup	Water
30 g	Salt pork chopped small
2	Garlic cloves peeled and crushed
20 ml	Olive oil
1 med	Red bell pepper cored, seeded,
	and chopped small
1 med	Green bell pepper cored, seeded,
	and chopped small
1 med	Yellow onion chopped small
1 med	Tomato chopped small
20 ml	Annatto Oil see * Note
1 cup	Uncle Ben's converted rice
	Freshly-ground black pepper to taste
2 cup	Cold water
	Salt to taste

Method:

In a small pot bring the gandules and 3 cups of water to a boil. Cover, turn off the heat and allow to stand for 1 hour. Drain the peas, reserving the water.

In a 6-quart pot saute the salt pork, ham and garlic in the olive oil for a few minutes. Add both bell peppers and the onion, cover and cook over medium heat until the onion begins to turn transparent.

Add the tomato, drained gandules and 1 1/2 cups of the reserved water. Simmer, covered, over low heat for 15 minutes until peas are almost tender and most of the liquid is gone.

Stir in the Annatto Oil, rice, black pepper and 2 cups of cold water. Bring to a boil and simmer, covered, for 15 to 20 minutes until liquid is absorbed and rice is tender. Add salt if needed.

This recipe serves 8 as a side dish.

Comments: This substantial dish is a staple in the Puerto Rican household, found at the dinner table as often as potatoes are in this country.

Please note that if you cannot find pigeon peas, also called gandules, try black-eyed peas.

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