Puerto Rican Rice and Beans

6 oz Salt Pork (cured pork)
2 tbsp garlic, minced 1 tbsp (by REESIE108)
2 cup Cilantro (leaves, fresh) (by WORDMULE)
4 oz Onion, sweet, raw
0.5 cup Pepper, Green, Raw (by JSMB3X17)
1 serving Goya Sazon Sin Achiote seasoning (1 packet) (by LISDAWOP)
2 tbsp Extra Virgin Olive Oil
4 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
6 tsp dried oregano leaves (by CHUCKLES0719)
12 serving 1/2 tsp. Cumin Powder (by ANEWAY)
6 cup White Rice, long grain, cooked
2.50 cup Pigeon Peas

Put 2T olive oil in stock pot. Cut up salt pork into small bits. Cook until done in stock put. Add diced peppers, diced onion, chopped cilantro, minced garlic, cumin, oregano, sazon seasoning, capers and cumin. Cook down until well mixed and onion, peppers and cilantro are well cooked. Add 4 cups water. Bring to boil. Add 2 cups white rice and 2 cans pigeon peas. Cover and cook on low until rice is done. Enjoy.

Serving Size: 8-1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BNER1973.