Grandma's Rice And Pigeon Peas (rice Cooker)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (15 ounce) can pigeon peas, drained
• 3 cups long grain rice
• 4 1/2 cups water
• 1 -1 1/2 lb lamb, cut into little cubes
• 1 small green bell pepper, finely minced
• 1 medium onion, finely minced
• 6 garlic cloves (through a garlic press)
• 2 teaspoons salt
• 1/4 teaspoon ground cumin
• 1 sazon goya
• 1/4 cup olive oil or 1/4 cup lard or 1/4 cup bacon grease

Recipe

• 1 wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
• 2 heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
• 3 add season port to hot oil, let it fry in one layer underdisturbed until browned. about 5 minutes more or less. add minced onion and bell pepper and cook down together with lamb for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
• 4 turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. add drained can of pigeon peas, 2 teaspoon salt, 1 sazon goya, and 1/4 teaspoon cumin. mix well. taste the water in there, it should be salty like ocean water, if not add more salt carefully. increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
• 5 cover and turn on rice cooker and set to cook, when it beeps the rice is done. fluff it and it's ready.