Pigeon Peas and Rice Rice with Pigeon Peas

This is a good tasting alternative
to regular old Spanish rice and beans.
I sometimes add cooked chicken in place
of pork, this makes a great one dish meal.

Ingredients:
1/2 cup rice
1/2 pound pork, sliced
1 quart water
1 1/2 cups pigeon peas (gandules)
2 cloves garlic
1 teaspoon oregano leaves
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup achiote oil
1 can (13 3/4 ounces) chicken broth
1 onion, chopped
1/2 cup chopped parsley

Directions:
Wash and drain rice.
Put pork, water, and pigeon peas into a large saucepan.
With a mortar and pestle or in a food processor,
grind or process garlic, oregano, salt, and pepper.
Stir into pork mixture. Cover and cook over medium heat for 30 minutes.
In a small saucepan, combine achiote fat, chicken broth, onion,
and parsley; heat until mixture boils.
Stir into pork mixture.
Add rice to pork mixture and simmer 15 minutes;
stir well and simmer 15 more minutes.