Recipe - Puerto Rican Rice With Pigeon Peas

One half pound Dried gandules (pigeon
peas); rinsed
3 cup Water
1 ounce Salt pork; chopped small
2 Garlic cloves; peeled and
crushed
1 tablespoon Olive oil
1 md Red bell pepper; cored,
seeded,
And chopped small
1 md Green bell pepper; cored,
seeded,
And chopped small
1 md Yellow onion; chopped small
1 md Tomato; chopped small
1 tablespoon Annatto Oil; see * Note
1 cup Uncle Ben's converted rice
Freshlyground black pepper;
to taste
2 cup Cold water
Salt; to taste

* Note: See the "Annatto Oil" recipe which is included in this collection.

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 6quart 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 One half 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
blackeyed peas.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10231991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

09061995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.