Arroz con Gandules (Rice with Pigeon Peas)

Ingredients

• 1 pound bacon diced
• 15 oz goya pigeon peas canned
• 0.3 cup cilantro leaves chopped
• 2  garlic cloves finely chopped
• 0.3 cup bell pepper green chopped
• 0.3 teaspoon ground cumin 
• 2 tablespoons olive oil 
• 0.5 cup onion chopped
• 0.3 cup bell pepper red chopped
• 2 cups rice 
• 6 servings salt and pepper 
• 1 tablespoon tomato paste 
• 4 cups water 

Equipment

• frying pan

Directions

1. In a large pan over medium heat, add the oil and the bacon or ham. Sauté for 5 minutes or until the bacon is brown.
2. Remove and set aside.
3. Add more olive oil, green pepper, garlic, red pepper, onion, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often.
4. Add the rice and stir to coat.
5. Add the water, tomato paste and pigeon peas, stir and bring to a boil.
6. Add the bacon and sazon goya. Reduce the heat, cover and cook for about 25 minutes.
7. Remove the rice from the heat, let it sit covered for 5 minutes and serve.