Cuban Rice With Pigeon Peas

Rinse and drain the peas. In a 4 quart saucepan with a lid, bring the peas and 3 cups of water to a boil for 2 minutes. Remove the pan from the heat and let it sit for 1 hour. The dish may be prepared in advance up to this point.

Add the ham, onion, green pepper, tomatoes, garlic, thyme, Scotch bonnet pepper and salt to the pan. Cover and bring to a boil. Reduce the heat to medium-low and cook for 30 minutes, until beans are tender but not mushy. Stir in the rice and broth and bring to a boil.

Cover, reduce the heat, and cook an additional 20 to 25 minutes, until the liquid is absorbed and the rice is tender.