Wash and drain rice. Put pork, water, and pigeon peas into a large saucepan. With a mortar and pestle or in a food processor, grind or process garlic, oregano, salt, and pepper. Stir into pork mixture. Cover and cook over medium heat for 30 minutes. In a small saucepan, combine achiote fat, chicken broth, onion, and parsley; heat until mixture boils. Stir into pork mixture. Add rice to pork mixture and simmer 15 minutes; stir well and simmer 15 more minutes. Makes 8 servings.
Approximate Nutrient Analysis per serving:
620 calories, 16 g fat, 1.5 g saturated fat, 20 mg cholesterol, 1000 mg sodium, 97 g carbohydrate, 7 g fiber, 1 g sugar, 22 g protein