1/2 c. oil
1/2 lb. smoked pork shoulder
4 tbsp. fresh tarragon roughly chopped or 2 tbsp. dried herbs
4 c. tomato sauce
7-8 c. water
1/2 c. sliced chorizos (Spanish sausage)
1/2 c. each of chopped onion and red pepper
2 cans green pigeon peas or frozen 1 lb. bag peas, thawed
4 c. rice
Salt and pepper to taste

Put oil in a heavy pan and fry chorizo and smoked pork. Add onion, pepper, and tarragon and saute until the onion is translucent. Stir in pigeon peas (gandules) and tomato sauce. Mix well; cook over medium flame 5 minutes. Add the rice and water. Season to taste. Turn heat to medium high cook until water is absorbed. Stir the rice. Cover and cook on low heat for 35-40 minutes or until done.

Serves 6-8.