Instructions: 1. Rinse and drain the pigeon peas. In a large saucepan, combine the peas and water. Bring to a simmer and cook for 30 minutes. Stir in the salt (optional) and cook for 15 more minutes. Drain, reserving 3 cups of the liquid, and set aside until needed.

2. In a large, non-stick saucepan over medium-high heat, warm the vegetable oil. Add the Canadian bacon, onion, cubanel pepper, bell pepper, and tomato. Cook until the vegetables are tender, about 8 minutes.

3. Stir rice into the bacon and vegetables. Stir in the green olives, capers, coliander, tomato sauce, and drained pigeon peas. Cook for 2 to 3 minutes.

4. Stir in the 3 cups of reserved liquid. Bring to a simmer and cook until almost all the water has evaporated. Reduce the heat to very low, cover the pan, and cook for 15 minutes. With a large wooden spoon, turn the rice and peas very carefully. Cover and cook for 15 more minutes. Serve hot.

Note: You may substitute two 16-ounce cans of pigeon peas for the 1 pound fresh peas. Drain the canned peas and add enough water to their liquid to make 3 cups. Stir the canned peas into the rice for the last 15 minutes of cooking.

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