Rice and Peas

Ingredients

1 can (15 oz) Green Pigeon Peas (Do not drain.)

1 cup rice

2 cups water

3 strips of bacon

1 onion, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

2 tb green onions, chopped

2 cloves garlic, chopped

1 medium tomato, skinned and seeded, chopped

1 1/2 packet of Sazon Goya con Culantro y Achiote

1/2 tsp salt

1/4 tsp black pepper

Directions

1.  Chop the onions, green onions, tomatoes, garlic, and bell peppers during prep time.

3.  Fry 3-4 slices of bacon in a large frying pan.  Remove from pan and leave bacon grease in pan.

3.  Add the peppers, onions, and garlic to pan.  Cook for about 3-4 minutes.

4.  Add in the pigeon peas, tomatoes, salt, pepper, water and Goya seasoning.  Stir.  Let it come to a boil.

5.  When it comes to a boil, pour in rice and cover.  Reduce the heat so that it will simmer.  Let it cook for out 20 minutes or until tender.

6.  Serve with fish or chicken.  I made a pepper and onion mix that I sauteed to go over the rice and peas.  Delicious!  The only thing missing was fried plantains.