Arroz Con Gandules (Rice With Pigeon Peas)

• 4 ounces salt pork, cut into small cubes
• 4 ounces cubed ham
• 3 cups rice
• 1 (16 ounce) can tomato sauce
• 1 (16 ounce) can diced tomatoes
• 1 (16 ounce) can pigeon peas (Gandules)
• 1 tablespoon food coloring (Bijol)
• 2 tablespoons capers
• 10 -15 stuffed green olives
• 1 teaspoon ground cumin
• 2 teaspoons italian seasoning
• salt & pepper
• 1 cup sofrito sauce (See Step 7)
• 1 bunch fresh cilantro
• 1 red pepper
• 1 onion
• 1 green pepper
• 1 head garlic

1. In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
2. Add rice and saute until rice is browned.
3. Add about 3/4 cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
4. Add gandules (drained and rinsed) and 4 cups of water.
5. Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
6. Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15-20 minutes until done.
7. Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).

salt pork, ham, rice, tomato sauce, tomatoes, pigeon peas, food coloring, capers, green olives, ground cumin, italian seasoning, salt, sofrito sauce, fresh cilantro, red pepper, onion, green pepper, garlic

Taken from www.food.com/recipe/arroz-con-gandules-rice-with-pigeon-peas-348077 (may not work)