Rice With Pigeon Peas - cooking recipe

Ingredients

1 can pigeon peas
2 c. uncooked rice
2 Tbsp. sofrito goya
1 envelope sason goya
1 can tomato sauce
2 tsp. salt
1/3 c. vegetable oil
1/2 c. cooked ham or sausage, cut in small pieces (optional)
1 tsp. oregano (optional)
1 tsp. paprika (optional)
4 c. water

Preparation

In a medium Dutch oven, put together oil, sason, sofrito, cooked ham or sausage, tomato sauce, oregano, paprika and pigeon peas.
Bring to boil.
Wash the rice one time with clear water; drain, then put with other ingredients.
Add the 4 cups of water and salt.
Let it boil until dried, then stir and cover.
Let it cook at medium temperature for 25 minutes.