2 lb. cooked pigeon peas
2 1/2 c. rice
1 lb. pork butt lean, diced
3 clove garlic
1 green bell pepper
1 onion
4 c. water
2 tbsp. parsley
1 tsp. salt
1 env. of sazon (ethnic aisle)

Dice pork, add water and salt and boil for 20 minutes. Set aside.

In a blender, put garlic, pepper, onion, parsley and blend to a creamy consistency. Saute this mixture in a deep skillet. Add drained pigeon peas and the envelope of sazon to the saute mixture.

Wash and drain rice, add to the deep skillet then add pork and water to everything. Add only enough water to cover the rice. Let cook slowly over medium heat until all water has evaporated. Once evaporated turn heat to low, mix and cover. Cook on low for 30 to 35 minutes or until rice is cooked (tender).