Ingredients
- 2 tablespoons olive oil
- 1/3 cup sofrito
- 1 1/2 teaspoons sazón with achiote
- 1 cup tomato sauce
- 2 cups water
- 15 ounce can pigeon peas gandules, drained and rinsed
- 2 cups long-grain white rice
Instructions
- Heat olive oil in a large pot over medium heat. Add sofrito and sazón, cooking until fragrant.
- Stir in tomato sauce and water, bringing the mixture to a boil.
- Add the rinsed pigeon peas and rice. Reduce heat to low, cover, and simmer for 25 minutes. or until the rice is tender and the liquid is absorbed.
