This is one of my favorite meals. It's a meal within itself, but it's also great served as a side dish.
- 3 cups rice
- 6 cups water
- 1 (15 ounce) cangreen pigeon peas, undrained (gandules)
- 1 small onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 garlic clove, minced
- 1⁄4 cup coarsely chopped pimento stuffed olive
- 2 tablespoons capers
- 1⁄2 cup finely chopped cilantro (fresh)
- 1 cup chorizo sausage, coarsely 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 cubes
- 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 minutes, 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, bouillon cubes, cumin, salt, and paprika to the pot. Turn heat up a bit, and bring to a boil.
- Make sure the bouillon 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.