Arroz Con Gandules / Rice with Pigeon Peas

• 2 cup Long Grain Rice
• 4 cup Hot Water or Beef Broth ( add more water if needed )
• 1/2 cup Sofrito
• 1 can Gandules ( 16 oz )
• 2 tbsp Alcaparrado (capers/olives/pimento mixed)
• 1 packages Sazon con achiote
• 1 can Tomato Sauce
• 1 pinch Salt & Pepper ( to your taste )
• 3 tbsp Oil

1. In a medium pot, add oil, tomato sauce, alcaparrado, sofrito and Sazon.
2. Cook 4 minutes then add the rest of the ingredients.
3. Bring to a boil & cook on high until most of the water is absorbed.
4. Once the water is absorbed, stir gently from bottom to top only once or twice.
5. Cover, turn heat to low and cook 30 minutes or until rice is tender.
6. from elboricua.com

rice, water, sofrito, gandules, sazon, tomato sauce, salt, oil

Taken from cookpad.com/us/recipes/366944-arroz-con-gandules-rice-with-pigeon-peas (may not work)