1 1/2 lb. of white rice
1 (16 oz.) can green pigeon peas
3 or 4 med. size lamb or pork chops
1 oz. oil
Pepper
Oregano
Salt
1 clove garlic, chopped
2 oz. Spanish olives
1 tbsp. sofrito
1 tbsp. tomato paste
3 c. water

Cut meat into small pieces and for 15 minutes, saute with sofrito, tomato paste, peas and oil in large pot. Add rice and mix, then add 3 cups water, mix again and season to taste. Let boil 1 time and add olives; stir again. Let water dry up, stir 1 more time and cover. Let cook for approximately 1 hour, checking occasionally. After 1/2 hour, stir again.