– 3 cups rice
– 6 cups water
– 1 (15 ounce) can green pigeon peas, undrained (gandules)
– 1 small onion, finely chopped
– 1 medium green bell pepper, finely chopped
– 1 garlic clove, minced
– 1/4 cup coursely chopped pimento stuffed olive
– 2 tablespoons caper
– 1/2 cup finely chopped cilantro (fresh)
– 1 cup chorizo sausage, coursely chopped (crisp, crumbled bacon or cubed, cooked ham may be substituted)
– 2 tablespoons vegetable oil (or if you use bacon and cook the bacon in a skillet, 2 tbs of the bacon drippings may be substituted)
– 3 chicken bouillon cube
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 5 sprigs cilantro (stems and all)
In large, thick pot, heat oil over medium heat. When hot, add the onion and bell pepper. Saute for 2 mins, then add gandules, chopped cilantro, garlic, capers, olives and chorizo. Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft. Add the water, boullion cubes, cumin, salt and paprika to the pot. Turn heat up a bit and bring to a boil.
Make sure the boullion cubes are dissolved. Add rice, let boil uncovered for approximately 3 minutes.
Lay the sprigs of cilantro across the top of the rice. Do not clump them together, spread randomly across the rice.
Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes. When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.