Look for canned pigeon peas in the Latin foods aisle at the supermarket. Serve with Roasted Pork (page 150).
Cooking Light SEPTEMBER 2004
Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, and pork; sauté 5 minutes. Stir in rice. Add water and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in olives, cilantro, and peas.
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