Spanish Rice

• 4 sausages (sweet)
• 1 (12 oz.) jar olives with pimentos and capers (pitted)
• 1/4 c. oregano
• 3 bay leaves
• 1 small can tomato sauce
• 1 pkg. con azafran (goya)
• 4 c. rice (long grain)
• 3 c. water
• 1/4 c. sofrito (goya)
• 1 can pigeon peas, drained
• 2 Tbsp. olive oil

1. Saute chopped sausage in olive oil; add strained olives, sofrito (Spanish seasonings), pigeon peas, oregano, bay leaves, tomato sauce and con azafran.
2. Mix well, then add rice and stir. Add 1 cup of hot water and bring to boil; keep adding water this way until rice is covered in water.
3. Bring to boil; cover, then turn burner to lowest setting and let simmer 30 minutes.
4. Do not take cover off!
5. Rice will stick to bottom of pan, that's okay. Spanish seasonings can be found in the international section of your store.
6. The sofrito should be fresh or frozen for best results.

olives, oregano, bay leaves, tomato sauce, azafran, rice, water, sofrito, pigeon peas, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322214 (may not work)