Arroz Con Gandules (Puerto Rican Rice With Pigeon Peas)

• 1/3 cups Vegetable Oil
• 1/2 cups Cured Salted Pork, Chopped
• 1/2 cups Sofrito
• 6 ounces, fluid Tomato Sauce
• 1 package (1g Size) Sazon Culantro Y Achiote
• 1 Tablespoon Cumin
• 10 whole Spanish Olives
• 1 can (15 Oz. Size) Gandules (pigeon Peas)
• 3 cups Water
• 3 cups Medium Grain Rice
• Salt For Taste

1. Add vegetable oil to caldero or large pot and set stove heat to medium. Toss in chopped cured salted pork and cook until fried. Remove cured salted pork and set aside but keep the grease in the caldero.
2. Add sofrito, tomato sauce, Sazon culantro y achiote, cumin, olives, and gandules to the caldero. Cook and stir mixture for about 3 to 4 minutes. Add water and bring to boil. Meanwhile, rinse medium grain rice to remove starch (see note below).
3. Add rinsed rice and fried cured salted pork and stir everything gently. Place a sheet of foil covering the top opening of the caldero and cover with lid. Cook for 30 minutes over medium heat without opening the lid at all. Fluff rice and add salt to taste.
4. Notes:
5. 1. For perfect water amount, make sure the rice is below liquid amount by 1 inch before placing the foil and caldero lid.
6. 2. Do not wash the starch off of the rice if you prefer your rice sticky.

vegetable oil, sofrito, tomato sauce, sazon culantro, cumin, spanish olives, gandules, water, medium grain rice, salt

Taken from tastykitchen.com/recipes/sidedishes/arroz-con-gandules-puerto-rican-rice-with-pigeon-peas/ (may not work)