Ingredients:

3 cups of water
2 cups long or short
-grain rice (rinsed)
2 tablespoons of sofrito
16 ounce can of gandules
-(pigeon peas)
2 tablespoons of alcaparrado
-without liquid
1 packet of Sazon with achiote
1 ounces of tomato sauce
2 tablespoons of oil
-salt to taste

Directions:

In a medium size pot add oil, tomatoe
sauce, alcaparrado, sofrito and sazon.
Cook on the medium heat for at least 4
minutes.

Add all of the other ingredients, and
enough water into the pot so the rice
is submerge one inch below the water.

Start with 1 teaspoon of salt stir and
keep adding and mixing very well until
you are satisfied with the taste.

Next bring to a boil and allow most of
the water to be absorbed.

Once the water has been absorbed, stir
gently from the bottom to the top then
cover and turn the heat down to low.

Stirring once in between cook for about
25 to 30 minutes or until the rice is
tender.