*  Exported from  MasterCook  *
                     Puerto Rican Rice With Pigeon Peas
 Recipe By     : Jeff Smith
 Serving Size  : 8    Preparation Time :0:00
 Categories    : * Puerto Rican                   Rice
                 Side Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Dried gandules (pigeon peas) --
    3      cups          Water
    1      ounce         Salt pork -- chopped small
    2                    Garlic cloves -- peeled and crushed
    1      tablespoon    Olive oil
    1      medium        Red bell pepper -- cored, seeded
                          -- and chopped small
    1      medium        Green bell pepper -- cored, seeded
                          -- and chopped small
    1      medium        Yellow onion -- chopped small
    1      medium        Tomato -- chopped small
    1      tablespoon    Annatto Oil -- * see note
    1      cup           Uncle Ben’s converted rice
                         Black pepper, freshly ground -- to
    2      cups          Cold water
                         Salt -- to taste
 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 sauté 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.    Recipe Source: THE FRUGAL GOURMET  by
 Jeff Smith From the 10-23-1991 issue - The Springfield Union-News
 Formatted for MasterCook II by:  Joe Comiskey  {* Prodigy Service ID #
 JPMD44A}  on 09-06-1995
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