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Pigeon pea gumbo
Preparation time: 20 minutes
6 Spanish olives stuffed with pimientos
In a large, heavy pot, make sofrito by browning ham in vegetable oil over medium heat. Add achiote, oregano, garlic, green pepper, chilies, cilantro, and tomato. Cook and stir for 10 minutes. Add olives, capers, and tomato sauce to the sofrito. Add pigeon peas (undrained), rice, and water. Reduce heat to low and simmer for approximately 20 minutes uncovered until rice is tender, stirring occasionally. Consistency should be moist; may need to add additional water during the cooking process. Serve immediately.
Yield: 12 servings
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