Puerto Rican Rice With Pigeon Peas

Directions

1. In a small pot bring the gandules and 3 c. of water to a boil. Cover, turn off the heat and allow to stand for 1 hour. Drain the peas, reserving the water.
2. In a 6-qt pot saute/fry the salt pork, ham and garlic in the extra virgin olive oil for a few min. Add in both bell peppers and the onion, cover and cook over medium heat till the onion begins to turn transparent.
3. Add in the tomato, liquid removed gandules and 1 1/2 c. of the reserved water. Simmer, covered, over low heat for 15 min till peas are almost tender and most of the liquid is gone.
4. Stir in the Annatto Oil, rice, black pepper and 2 c. of cool water. Bring to a boil and simmer, covered, for 15 to 20 min till liquid is absorbed and rice is tender. Add in salt if needed.
5. This recipe serves 8 as a side dish.
6. 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.
7. Please note which if you can't find pigeon peas, also called gandules, try black-eyed peas.