PUERTO RICAN PIGEON PEAS STEW W/ SMOKE HAM AND RICE

By carvalhohm2

Ingredients

• 1 lb smoked ham
• 1/2 lb beef sausage
• 1 (8oz) can tomato sauce
• 1/4 c pimento-stuffed olives
• 2 can(s) green pigeon peas
• 1 (8oz.) can sweet red bell peppers
• 3/4 c long grain rice, uncooked
• 2 Tbsp achoite (annato) oil
• 1 pkg sazon w/ culantro and achiote
• 2 bouillon cubes
• 1 pkg Goya ham seasoning
• 2 qts water
• 1 lb potatoes
• 1/4 c oil
• 1 medium onion chopped
• 1 small green pepper, chopped
• 3 cloves garlic, minced
• 2 sprigs cilantro, chopped
• 1 1/2 Tbsp Goya adobo powder seasoning
• 3 carrots, cut-up in slices
• 3 stick celery, cut in pieces

Preparation

Step 1

1n a large pot (about 5 quarts) fill with water let it come to a boil.

In an medium bowl put rice w/ water to soak.

Meanwhile chop onion, pepper and minced garlic and chopped cilantro. Put in pot. Peel and cut potatoes in small pieces. Put ham and beef sausage in pot. Add tomato sauce and annato red coloring. Add chicken cubes, ham seasoning, sazon and Goya adobo powder seasoning. Cover and boil for 15 minutes. Add pigeon peas and drain rice taste to see if is of your taste. Add carrots and celery. Boil until rice is cooked. Add oil and boil a little more.

Serve hot with 1 or 2 pieces of Italian bread.