1 lb. (2 c.) rice
1 can pigeon peas
4 c. water
1 lb. raw pork meat
Recas (Carioncler) Recaite (sold at commissary in Spanish section)
Black peppers
1 green pepper, chopped
1 med. onion, chopped
3 cloves garlic or 1 tsp. garlic powder
Salt to taste
1 can tomato sauce
3/4 c. cooking oil

Put pork meat in large kettle. Add 4 cups water, cover and cook over low heat for 10 minutes. Add the broth from pigeon peas and the spices and seasonings and continue to cook over low heat until the meat is tender. Once the meat is cooked, add the rice. When the rice is dry (water absorbed), add the can of pigeon peas, stir slowly. Cover and let cook until the rice is done.