Arroz Con Gandules

• 2 tablespoons olive oil
• 4 ounces smoked sausage, diced
• 1/2 teaspoon adobo seasoning
• 2 tablespoons sofrito sauce
• 2 ounces tomato sauce
• 2 cups water
• 15 ounces pigeon peas, undrained (gandules)
• 1 (1/2 ounce) envelope sazon goya (con cuilantro)
• 1 teaspoon fresh cilantro, minced
• 2 cups rice, rinsed with cold water and drained

1. In a large pot, brown sauage in olive oil with Adobo.
2. Add all remaining ingredients except rice; bring to a boil.
3. Stir in rice and cook uncovered until a metal spoon rested on top slowly fills without sinking (technical instructions I know, but this is how it was taught to me.
4. Stir rice and cover; lower heat and simmer 20 minutes.
5. Stir, recover and cook additional 15 minutes.

olive oil, sausage, sofrito sauce, tomato sauce, water, pigeon peas, sazon, fresh cilantro, rice

Taken from www.food.com/recipe/arroz-con-gandules-220492 (may not work)