Rice with Pigeon Peas and Pork (Arroz con Gandules y Carne Frita)

In this recipe you will have two sets of ingredients; one to season the pork, and the other set contains the herbs and seasonings for the rice with pigeon peas. It is economical and budget friendly. Enjoy!
 
Approximate Prep and Cooking Time: 35 Minutes
Cost: Under $6.00 (or about a dollar per serving)
Serve: 6
 
Ingredients
 
½ lb. pork (See the slide for more info) ($1.63)
1 tsp. Paprika
1 tsp. Adobo
2 tbsp. Angie’s Basting Oil
1 can Goya Pigeon Peas drained and rinsed ($1.50)
4 cloves of chopped garlic (.15)
1 small onion (30)
½ cup chopped Cilantro (.40)
1 chicken Bouillon (.20)
1 Sazon Bouillon (.20)
2 cups of large grain rice ($1.00)
Enough warm water to cover the rice before it boils.

Directions
Clean, cut, season the pork and set aside in the fridge for 10 minutes.
Gather all the needed ingredients and chop the onion, garlic and cilantro.
Get a cooking pot with lid and in med high cook the pork until golden.
Remove the pork and add the garlic and onion.
When golden, add the rice and stir until the rice roasts.
Add the pigeon peas the bouillons.
Carefully, add enough warm water to cover the rice, (see the photo in my slide show) bring it to a boil, cover, reduce the heat to low and cook for 20 minutes.
Once the 20 minutes are over, add the cooked pork and chopped cilantro.
Serve.