Puertorican RED Rice & Beans

• 1 lb white rice, medium or long grain
• 3 tbsp sofrito
• 3 tbsp adobo season salt
• 1 can pigeon peas with fluid
• 1 8oz. can of tomato sauce
• 1/2 cup olives with a little juice
• 1 tsp salt
• 2 envelope sazon seasoning
• 1 1/2 tbsp minced garlic
• 2 tbsp extra virgin olive oil (I use goya)
• 1 tbsp black pepper or to taste

1. Fill pot with water an inch above the rice.
2. Mix all ingredients thoroughly.
3. Put all ingredients into a large caldera pot.
4. If not, use non-stick pot.
5. Start cooking on medium-high heat until it starts boiling.
6. Then lower heat to low & cover with lid.
7. Cook until rice absorbs all liquid, stirring occasionally.
8. When liquid is absorbed, stir again, cover & let stand for @ least 15 more minutes before serving to make sure you don't end up with some hard rice.
9. Serve with a meat & salad.
10. Or by itself, but I usually put some sausage in it when cooking if I eat by itself.

white rice, sofrito, salt, fluid, tomato sauce, olives, salt, sazon seasoning, garlic, extra virgin olive oil, black pepper

Taken from cookpad.com/us/recipes/344393-puertorican-red-rice-beans (may not work)