Arroz Con Gandules (Rice With Pigeon Peas) - cooking recipe

Ingredients

4 ounces salt pork, cut into small cubes
4 ounces cubed ham
3 cups rice
1 (16 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes
1 (16 ounce) can pigeon peas (Gandules)
1 tablespoon food coloring (Bijol)
2 tablespoons capers
10 -15 stuffed green olives
1 teaspoon ground cumin
2 teaspoons italian seasoning
salt & pepper
1 cup sofrito sauce (See Step 7)
1 bunch fresh cilantro
1 red pepper
1 onion
1 green pepper
1 head garlic

Preparation

In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
Add rice and saute until rice is browned.
Add about 3/4 cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
Add gandules (drained and rinsed) and 4 cups of water.
Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15-20 minutes until done.
Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).