Rice with pigeon peas recipe

Ingredients to make Rice with pigeon peas:

• 1 pound of fresh pigeon peas, picked and cleaned
• 2 liters of water (8 cups)
• 4 teaspoons of salt
• (All of these are finely chopped)
• 1/2 ounce bacon
• 1 ounce of cooking ham
• 1 onion, medium, peeled
• 1 sweet pepper, seeded
• 1 green bell pepper, seeded
• 1 tomato, medium
• 3 coriander leaves
• 3 sprigs of maidenhair
• 3 tablespoons vegetable oil or butter with achiote
• 3 stuffed olives
• 1/2 teaspoon capers
• 1/4 cup tomato sauce
• 2 1/4 cups of rice
• 3 cups of water (in which the pigeon peas were boiled)

How to make Rice with pigeon peas:

1. Rinse the pigeon peas well and drain them. Combine with the 2 liters (8 cups) of water and bring to high heat. When it boils, cover and cook for 30 minutes. Add the salt and cook for another 15 minutes. Drain and reserve 3 cups of the liquid.
2. Meanwhile, in a cauldron, brown the bacon. Take it out and brown the ham. Add the rest of the ingredients included in B and sauté. Add those included in C and mix.
3. Wash the rice well, drain and add, mixing well. Add the pigeon peas to the rice and cook for a few minutes. Add the reserved 3 cups of liquid and cook over moderate heat until dry. Flip the rice. Cover the cauldron and cook for 30 minutes over low heat. Halfway through the time, turn the rice over. The grain must be soft and that means that it is.