2 cans of green pigeons or 1 lb. fresh green pigeon peas
2 qts. water
4 tsp. salt
1/2 oz. fat back or salt pork, diced
1 oz. ham, hock, diced
1 onion medium size, diced
1 sweet pepper
1 fresh green pepper
1 tomato med. size
2 gresh cilantro leaves
3 tbsp. vegetable oil
3 green olives
1/2 tsp. capers
1/4 c. tomato sauce
1 env. of Sasson (Kash and Karry) red box
2 1/4 c. rice
3 c. of the water used to boil fresh green pigeons, if canned pigeons use then 3
3 cups of water

Cook fresh pigeons in the 2 qts. of water on high temperature bring to a boil and cook for 30 minutes. Add salt and cook for 15 minutes more. Drain and save 3 cups of this water.

Meanwhile in another pot, fry the bacon. Remove and fry the ham. Add fat back or salt pork, ham hock, onion, sweet pepper, green pepper, tomato and cilanter leaves and stir fry. Add vegetable oil, green olives, capers, tomato sauce and Sasson and mix. Wash rice, drain and add mixing well. Add pigeon peas and stir fry for a few minutes.

Add the 3 cups of water and cook in medium high heat until dry. Stir rice, cover with a lid and cook for 30 minutes in low heat at half time stir and cover again until rice is cooked.