Rice with Pigeon Peas(GANDULES)

1 lb canned pigeon peas
2 cups rice
3 tb olive oil
1/4 cup olive oil
1/4 lb lean cured ham, rinsed under cold water and diced
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
1/4 cup chopped cilantrillo (chinese parsley)
3 tb. Sofrito
1/2 cup alcaparrado (olive-caper mix available in Spanish markets)
1 8oz can tomato sauce
2 tb dry white wine
Salt to taste.

Drain pigeon peas, reserving 2 cups cooking liquid (Adding water if liquid is not enough). Wash the rice and drain. Heat oil in Dutch Oven. Brown the lean cured ham on moderate heat until golden crisp (4 or 5 minutes). Add onion, bell pepper, cilantrillo, sofrito, alcaparrado and tomato sauce. Sauté for about 5 minutes. Stir in the rice. Add the peas, reserved cooking liquid, wine and salt. Cook, uncovered in moderate-high heat, until water is absorbed and craters form in the surface (about 8 minutes). Move only once, from bottom up, cover and simmer for 20 minutes. Turn off the heat and let rice sit for 10 minutes before serving. (Oswald Rivera, Puerto Rican Cuisine in America)