Rice and Pigeon Peas - Arroz Con Gandules

By StacyP

Ingredients

• 2 cups rice
• 3 cups water
• 1/2 cup sofrito
• 1 16oz can pigeon peas
• 1 tbsp capers
• 1 tbsp green olives with pimiento, sliced
• 1 packet sazón
• 1 8oz can tomato sauce
• 3 tbsp cooking oil
• salt and pepper to taste

Preparation

Step 1

-In dutch oven combine oil, tomato sauce, capers, olives, sofrito, and sazón. Cook over medium heat for 4 minutes.
-Add all other ingredients. Mix well. Add salt and pepper to taste.
-Bring to a boil for 1 minute. Reduce heat to low/med and cook covered for approx 20-30 minutes.
#Do not stir rice during cooking process or it will get mushy