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While sofrito is simmering, cook 2 cups rice. Set aside. Also prepare 1 lb dry or two cans, drained pigeon peas. To prepare dry peas, simply cook in boiling salted water until done; drained peas can simply be tossed with cooked rice. Place rice in pot large enough to hold rice, peas, and sofrito. (Add them to pot in this order). Toss until thoroughly mixed and warmed. It may be necessary to rewarm the rice mixture. Recipe By : ARC63 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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