1 (15 ounce) cans
green pigeon peas, undrained
onion, finely chopped
green bell pepper, finely chopped
garlic clove, minced
coarsely chopped pimento stuffed olive
finely chopped cilantro
chorizo sausage, coarsely chopped
( crisp, crumbled bacon or cubed, cooked ham may be substituted)
( or if you use bacon and cook the bacon in a skillet, 2 tbs of the bacon drippings may be substituted)
chicken bouillon cubes
( 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.