Serves 4
2 1/2 cups long grain white rice
5 cups water
3 tablespoons olive oil
1/4 cup chopped bacon
1/4 cup chopped ham or sausage
4 tablespoons sofrito:
dicing onion, bell pepper (any kind), garlic, cilantro and tomato
1 can green or dry pigeon peans, drained
Sazon:
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlick powder
salt and black pepper to taste
Start by heating the oil in a pot at high heat, and when the oil is nice and hot, add the bacon. When the bacon is cooked but not crisp, add the ham. Once that has browned, add the Sofrito. This must stir fry all together for about 1 minute.
After that has been done add the water, then the peas and all the spices.
At that point, add salt and pepper to taste. Bring this up to a boil then stir in rice.
Once it has began to boil again, lower heat and stir 1 more time, then cover.
Let this cook for about 40 minutes on a low heat setting, stirring occasionally (every 10 minutes) until the rice is tender. Serve.