Rice With Pigeon Peas And Pork(Arroz Con Gandules Y Cerdo) - cooking recipe

Ingredients

2 c. rice
1 (16 oz.) can pigeon peas
1 clove minced garlic
1 small chopped onion
1 small chopped green pepper
1 Tbsp. olive oil
1 tsp. salt
1/2 lb. pork, cut in 1/2-inch pieces
1 Tbsp. Chinese parsley (cilantro)
1 tsp. cumin
2 c. water including the pigeon peas can juice
1 Tbsp. Sazon with achiote

Preparation

Saute pork at medium heat in olive oil until lite brown.
Add pepper, onion and garlic and simmer for a few minutes.
Add the rest of the ingredients and mix well.
Cook slowly until liquid evaporates.
Stir; cover and cook on low heat until the rice is tender.
Serve warm.
Serves 8.