Arroz con Gandules (Puerto Rican Rice with Peas)

• 3 tablespoons Puerto Rican Annatto Oil
• 1 small white onion, diced
• 1/4 cup sliced green olives
• 2 tablespoons capers
• 1 tablespoon adobo seasoning
• 2 teaspoons cumin
• 2 tablespoons minced garlic
• 2 cups long-grain rice
• 1/2 cup Puerto Rican Sofrito
• 1 cup tomato sauce
• 4 cups low-sodium chicken broth
• 15 1/2-ounce can pigeon peas, drained and rinsed
• Kosher salt
• Black pepper

1. In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat.
2. Add the onion and saute for five minutes, until softened.
3. Add the olives, capers, adobo, cumin, garlic, rice and sofrito and saute for two minutes over moderate heat.
4. Add the tomato sauce and chicken broth, stirring, then cover and cook for 30 minutes.
5. Remove from the heat, stir in the pigeon peas, and let sit, covered, for 10 minutes.
6. Season with salt and pepper, fluff with a fork and serve.

puerto, white onion, green olives, capers, cumin, garlic, longgrain rice, puerto, tomato sauce, lowsodium, pigeon peas, kosher salt, black pepper

Taken from www.foodandwine.com/recipes/arroz-con-gandules-puerto-rican-rice-with-peas (may not work)