Arroz Con Gandules (Rice & Pigeon Peas)

• 1 lb. pork, in 1/2 inch cubes
• Goya Adobo with Pepper, to taste
• 2 tbsp. Goya Extra Virgin Olive Oil
• 1 cup white onion, finely diced
• 1/2 cup green pepper, finely diced
• 1 tsp. Goya Minced Garlic or 2 cloves fresh garlic, minced
• 1 tbsp. Goya Recaito
• 1/2 tsp. Goya Oregano
• 1/2 cup Goya Tomato Sauce
• 1 packet Sazon Goya with Coriander and Annatto
• 1 can Goya Green Pigeon Peas, undrained (15 oz.)
• 0.333 cup Goya Pitted Alcaparrado, sliced
• 11/2 cups water
• 2 cups Goya Medium Grain Rice

1. 1. Season pork with Adobo.
2. 2. In caldero or large deep skillet, heat oil on medium-high. Stir in pork and cook until lightly browned about 15 minutes.
3. 3. Reduce heat to medium, stir In onion, pepper and garlic and cook until lightly browned about 10 minutes.
4. 4. Stir in cilantro, oregano and tomato sauce and cook for 5 minutes, stirring often.
5. 5. Stir in Sazon, pigeon peas, Alcaparrado and water and bring to boil. Stir in rice, return to boil, cover, lower heat and simmer for 20 minutes. Stir and turn rice from bottom up, cover and continue to cook on low about 15-20 minutes or until rice is tender.
6. Serves 4

pork, pepper, olive oil, white onion, green pepper, garlic, recaito, oregano, tomato sauce, packet, green pigeon, water, rice

Taken from www.epicurious.com/recipes/member/views/arroz-con-gandules-rice-pigeon-peas-1270125 (may not work)