Arroz Con Gandules - cooking recipe

Ingredients

2 tablespoons olive oil
4 ounces smoked sausage, diced
1/2 teaspoon adobo seasoning
2 tablespoons sofrito sauce
2 ounces tomato sauce
2 cups water
15 ounces pigeon peas, undrained (gandules)
1 (1/2 ounce) envelope sazon goya (con cuilantro)
1 teaspoon fresh cilantro, minced
2 cups rice, rinsed with cold water and drained

Preparation

In a large pot, brown sauage in olive oil with Adobo.
Add all remaining ingredients except rice; bring to a boil.
Stir in rice and cook uncovered until a metal spoon rested on top slowly fills without sinking (technical instructions I know, but this is how it was taught to me.
Stir rice and cover; lower heat and simmer 20 minutes.
Stir, recover and cook additional 15 minutes.