Rice With Pigeon Peas - Arroz Con Gandules - cooking recipe

Ingredients

Ingredients
1 tablespoon olive oil
1/2 cup sofrito sauce
1/2 cup chopped ham (or cooked pork pieces)
2 cups rice
4 cups water
1 1/4 ounces , goya sazon seasoning found in latin markets
1 (15 ounce) can pigeon peas (drained and rinsed)

Preparation

1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
2.Add the rice, water, sazon and pigeon peas.
3.Bring to a boil. Let boil for 2 to 3 minutes.
4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
TIP: Do not use a lid with a vent that allows the steam to escape.
Never lift the lid while cooking.
5.When finished cooking, stir the rice before serving. It should be light and fluffy.