Pigeon Peas Rice (Arroz con Gandules)

Tillie Sayers, Hilo, Hawaii

• 1 lb. chicken or pork, cut into 1-inch pieces
• 1 sm. onion, diced
• 1/2 green bell pepper, diced
• 1/2 bunch green onions, chopped
• 1 bunch Chinese parsley, chopped
• 1/2 (8-oz.) can tomato sauce
• 2 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. oregano
• 1 tsp. Lawry’s seasoning
• 1 tsp. paprika
• 1 pkg. Goya Sazon
• 1 tsp. Bijol
• 1 can gandule beans (pigeon peas)
• 4 c. short grain white rice, washed and drained
• 4 c. water

In pan, add meat, onion, green bell pepper, Chinese parsley, tomato sauce, garlic, salt, pepper, oregano, Lawry’s seasoning, paprika, Sazon, Bijol, and gandule beans. Cover pot and simmer on medium heat for 45 minutes, stirring twice. Lower heat; cook 30 minutes longer until meat is tender. Add 4 cups white rice to meat mixture and add 4 cups water. Cook on medium heat, stirring occasionally until dry. Reduce heat to low, cook 30 minutes or more or until rice is done.