Ingredients
- 3 cups medium-grain rice (rinsed)
- 1 small can tomato sauce
- 1 can gandules (pigeon peas), drained
- 3 Tbsp sofrito
- A few Spanish olives + 1-2tb of the juice (optional)
- 2 packets Sazón con achiote
- ½ cup diced summer sausage or ham
- 1–2 tsp chicken bouillon (to taste)
- Goya Adobo (red top), to taste
- Oil of choice
- 6 cups water (plus more as needed)
Instructions
1 Heat the Oil
Add a few tablespoons of oil to a large pot or caldero over medium-high heat.
2 Brown the Meat
Add the diced summer sausage or ham. Sauté until lightly browned.
3 Add Aromatics
Stir in the sofrito and cook for 1–2 minutes, until fragrant.
4 Add Tomato Sauce & Olives
Stir in the tomato sauce, olives, and olive juice. Cook briefly.
5 Add Gandules
Add the drained pigeon peas and mix well.
6 Season the Base
Add Sazón, bouillon, and Adobo to taste. Stir thoroughly.
7 Add Rice & Water
Add the rinsed rice and 6 cups of water. Stir to combine.
8 Boil & Adjust
Bring to a boil. Once boiling, check the flavor adjust seasoning now if needed.
9 Cover & Cook
Once most of the water is absorbed, stir gently, cover tightly, reduce heat to low, and cook for 15 minutes.
10 Fluff & Serve
Uncover, fluff the rice with a fork, and serve.