Spanish Rice With Candules (Pigeon Peas) - cooking recipe

Ingredients

1 can Goya candules
2 1/2 c. Canilla long grain rice
3 c. water
1 Tbsp. olive oil
3/4 c. Spanish olives, stuffed with minced pimento
1 Tbsp. Goya adobo
2 Tbsp. Goya sofrito
1 pkg. Goya sazon with coriander and annato

Preparation

Put 3 cups of water in a pot.
Add candules, olive oil, olives, adobo, sazon and sofrito.
Bring to a boil.
Add rice, while stirring constantly.
Put on low heat.
Cover pot and cook 15 to 20 minutes.
After about 6 minutes, stir.
Cover and let cook for remainder of time.
Serve with your favorite meat recipe.