1. In a small pot bring the gandules and 3 cups of water to a boil. Cover, turn off the heat, and allow standing for 1 hour. Drain the peas, reserving the water.
2. In a 6-quart pot saute the salt pork, ham, and garlic in the olive oil for a few minutes.
3. Add both bell peppers and the onion, cover, and cook over medium heat until the onion begins to turn transparent. Add the tomato, drained gandules, and 1˝ cups of the reserved water.
4. Simmer, covered, over low heat for 15 minutes until the peas are almost tender and most of the liquid is gone.
5. Stir in the annatto oil, rice, black pepper, and 2 cups of cold water. Bring to a boil and simmer covered for 15 to 20 minutes until liquid is absorbed and rice is tender. Add salt if needed.
NOTE:
If you cannot find pigeon peas, also called gandules, try dried black-eyed peas. Gandules, or pigeon peas, can be found in Latino or Mexican markets.
