Arroz con Gandules
Latin rice and pigeon peas as main dish. Should serve: 8 adult diners.

Arroz con Gandules is a "must" for all special Puerto Rican occasions, with a capital O. Whether you use fresh, frozen or canned gandules, it will always be the ultimate companion to pork, beef, ham, or turkey main dishes.

Ingredients:

1 pound fresh pigeon peas, shelled and rinsed
8 cups water
pinch of salt (optional)

(alternately, two cans of boiled pigeon peas)

1 1/2 pounds pork meat, cut into one-inch cubes
1 tablespoonful Adobo (or mix ground oregano, salt and garlic powder in equal amounts)
2 teaspoonfuls olive oil

1 tablespoonful vegetable oil
4 ounces diced cooking ham, rinsed
1 medium-sized onion, chopped
1 cubanel pepper, seeded and chopped
1 green bell pepper, chopped
1 medium-sized tomato, chopped
1/3 teaspoonful ground garlic
2 1/2 cups medium-grain white rice, uncooked
1/3 cup green olives stuffed with peppers or onions, diced
1 teaspoonful capers
6 sprigs coliander, chopped
1 cup tomato sauce

What to do!

Mix Adobo with the olive oil. Baste the pork meat with the mixture and allow to marinate while the pigeon peas are being cooked.
If using fresh pigeon peas, rinse and drain. In a large saucepan, combine the peas and water. Bring to a simmer and cook for 30 minutes. Add the diced cooking ham (with bones), stir and cook for 15 more minutes. Drain, reserving 3 1/2 cups of the liquid, and set aside until needed.

ENJOY!