Ingredients:

● 1 / 2 pound fresh pigeon peas
● 4 cups water
● 2 teaspoons salt
● 1 / 4 ounces of bacon
● 1 / 2 ounces of cooked ham
● 1 small onion
● 1 sweet pepper
● 1 small green pepper
● 1 small tomato
● 2 coriander leaves
● 2 sprigs of maidenhair fern, washed
● 1 1 / 2 tablespoons vegetable oil
● 2 stuffed olives
● 1 / 8 cup ketchup
● 1 / 4 teaspoon capers
● 1 1 / 8 cups rice
● 1 1 / 2 cup water (which boiled pigeon peas)

First, combine the peas with the 4 cups of water and raise the temperature. When boil, cover and cook for 30 minutes. Add salt and cook for another 15 minutes.

Drain and reserve 1 1 / 2 cups of liquid that boiled the peas. In a pot, brown the bacon and jam. Add onion, chili, peppers, tomatoes, coriander and maidenhair, all cut into small pieces and cook over low heat.

Add the vegetable oil, olives, tomato sauce and capers and mix the rice.Lave well, drain and add, mixing well. Add the peas to the rice and cook for few minutes. Add the 1 1 / 2 cups reserved liquid and cook over medium heat until dry. Turn the rice.

Cover the pan and cook for 30 minutes to fire half the time. Turn the rice once again.