Arroz Con Gandules (Rice With Pigeon Peas)

• 1/2 cup
• 2 tablespoons canola oil
• 4 cups uncooked long grain rice
• 1 envelope Goya sazon with coriander and annatto
• 7 cups water
• 1 can (15 ounces) pigeon peas, drained
• 2 cans (5 ounces each) Vienna sausage, drained and chopped
• 1/2 cup tomato sauce
• 1-1/4 teaspoons salt
• 1 envelope Goya ham-flavored concentrate
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon pepper

1. In a Dutch oven, cook Sofrito in oil over medium-low heat for 5 minutes, stirring occasionally. Add rice and sazon; cook and stir for 3-4 minutes or until rice is lightly toasted. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork.

canola oil, long grain rice, sazon with coriander, water, pigeon peas, sausage, tomato sauce, salt, hamflavored, chicken bouillon granules, pepper

Taken from www.tasteofhome.com/recipes/arroz-con-gandules-rice-with-pigeon-peas/ (may not work)