Arroz con Guandules (Rice with Pigeon Peas)

Ingredients

• 2 tbsp olive oil
   
• ½ cup Sofrito (see recipe)
   
• 1 small package trosso de puerco (pork pieces)
   
• 1 can tomato sauce
   
• 1 packet of Sazon
   
• 1 can (15oz) of gandules (pigeon peas), drained
   
• 2 cups short grain white rice
   
• 1½ cups water
   
• 1 tbsp salt

Instructions

1. Pour olive oil into large, thick-walled aluminum pot, over medium heat. Add sofrito and sautee for about 1 minute.
    
2. Add the pork and cook for a couple minutes. Then add salt, Sazon, tomato sauce, and gandules. Bring to a boil.
    
3. Add washed rice, and water. Bring back up to a boil, then cover and reduce heat to low for approx. 30-35 minutes, or until the water has boiled off and the rice has cooked through. NOTE: Do not open or stir before 30 minutes!
    
4. Remove from heat, and let sit for 10 minutes. Stir, and then serve.