1 (16 oz.) can Green Pigeon peas
1/2 lb. fresh pork, diced
1/2 lb. bacon, diced
1 (6 oz.) jar Sofrito
1 (4 oz.) tomato sauce
1 (2 oz.) jar Alcaparrado, drained
1 1/2 c. rice
1 packet Sazon
2 1/2 c. water
2 tbsp. dry white wine (optional)
1 tsp. salt

In large heavy pot, saute' fresh pork and bacon until it begins to release its fat. Add Sofrito, tomato sauce, alcaparrado, rice, and Sazon. Mix well. Add Pegeon peas, water, wine, salt. Cook uncovered over medium heat until water begins to boil. Cover, simmer 30 minutes. Serves 4.