Easy Arroz Con Gandules

• 2 green bell peppers, diced
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 bunch cilantro, finely chopped
• 3 tablespoons olive oil
• 1 (15 ounce) can tomato sauce
• 1 (.25 ounce) package Spanish seasoning
• 3 cups uncooked brown rice
• 2 (15 ounce) cans pigeon peas, drained
• 6 cups boiling water

1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
2. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
3. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
4. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

green bell peppers, onion, garlic, cilantro, olive oil, tomato sauce, spanish seasoning, brown rice, pigeon peas, boiling water

Taken from www.allrecipes.com/recipe/14040/easy-arroz-con-gandules/ (may not work)