1 1/2 lbs. spareribs
1 1/2 lbs. fresh pigeon peas
4 c. water with 2 tsp. salt to soften the spareribs
3 c. water to soften the pigeon peas
4 tsp. shortening with annatto (achiote)
2 oz. cured ham, diced
1 tomato, chopped
1 onion, chopped
1 green pepper, chopped
2 sweet chili peppers, chopped
1/4 tsp. oregano
6 fresh coriander leaves
3 garlic cloves, chopped
3 1/3 c. rice
1/3 c. tomato sauce
4 tsp. salt

Clean pigeon peas; soak in 4 cups water with 2 teaspoons salt for 15 minutes. Cook in 3 cups of water until the pigeon peas are tender. Cook the spareribs in 4 cups of water with 2 teaspoons salt over low heat for 45 minutes or until tender.

Heat the shortening with the Anniatto in a large kettle over medium heat and brown the cured ham. Add the onions, peppers, tomato sauce. Saute for 3 minutes. Add the spareribs and drained pigeon peas.

Bring the heat to medium high and saute for 3 minutes. Add the rice, 3 cups of the broth in which the spareribs were cooked and 1 cup of water. Season with 4 teaspoons salt and bring to boil over high heat. Reduce the heat to medium and cook uncovered until rice is dry. Turn the rice over and cover until cooked.