Rice With Pigeon Peas(Arroz Cun Gandules)

• 5 lb. Rice
• 1 large can of Pigeon Peas (gandules)
• 1 slice of cooking Ham
• 1 small jar Fancy Pimientos
• 1 small can Tomato Sauce
• 1/4 c. Oil
• 1 tbsp. Sofrito (condiment)
• 2 envelopes Sazon
• 1/2 small jar of Olives

1. Cut ham into small squares.
2. Slice pimientos into small strips. In a high temperature pot, mix the sofrito, ham, oil, bacon (optional) and stir-fry for 2 minutes.
3. Add tomato sauce, pimientos, olives, bay leaves (optional) broken in half and stir-fry for 2 minutes.
4. Add rice and enough water to cover.
5. Add salt if desired.
6. Cover pot and wait until water is dissolved. Turn the rice, lower temperature to medium and let cook for another 10 minutes.
7. Put one plantain leave over the rice to give it a turnover taste and lower temperature to low until rice is ready. Serves up to 20.

rice, ham, pimientos, tomato sauce, oil, sazon, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=71174 (may not work)