Puerto Rican Style Rice and Beans

Olive oil
Goya Frozen Sofrito
Goya Green Pigeon Peas (15 oz can)
Goya Tomato sauce (8 oz. can)
Sazon Goya (Con Culantro y Achiote) box of seasoning mix
Sazon Goya (Sin Achiote) box of seasoning mix
Olives
Goya Vienna Sausages (optional)
White Rice

Cover the whole bottom of your pot with olive oil. Add to the pot the pigeon peas with the liquid from the can, tomato sauce, olives (however many you want), Vienna sausages, 3Tbs. frozen Sofrito (can be left in the refrigerator to defrost it), 3 packs of Sazon (Con Culantro y Achiote) and 3 packs of Sazon (Sin Achiote). Last, add the WATER ONLY for the rice you are adding (for example, add 4 cups of water if you are adding 4 cups of rice).

With no lid, over medium heat, allow your mix to come to come to a slight boil, THEN ADD your rice and mix together.

Let your pot boil a little so that the rice will soak your water up. When the water is ALMOST gone you can MIX A LITTLE, and then lower your heat and put a LID on your pot. Remember to leave the lid on the pot after the rice has soaked all the water up and then it will take about 15-20 minutes to allow the rice to soften.

Try not to mix your rice a whole lot, it will always stick to the bottom of your pan, and then just taste when you think it is done. Normally for about 4 cups of rice it will take about 30-40 minutes for everything.

Submitted by Linda G.
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