Grandma's Rice and Pigeon Peas (Rice Cooker)
- Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
- Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
- Add season port to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
- Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 2 teaspoon salt, 1 sazon goya, and 1/4 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
- Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.