MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz Con Gandules (Rice w/Pigeon Peas)
Categories: Vegetables, Rice, Herbs, Pork
Yield: 18 servings

1/2 c Sofrito
2 tb Oil
4 c Uncooked long grain rice
1 3/8 oz Env Goya sazon w/coriander &
- annatto
7 c Water
15 oz Can pigeon peas; drained
10 oz (2 cans) Vienna sausage;
Drained, chopped
1/2 c Tomato sauce
1 1/4 ts Salt
1 3/8 oz Env Goya ham-flavored
- concentrate
1/2 ts Chicken bouillon granules
1/4 ts Pepper

In a Dutch oven, cook sofrito in oil over medium-low
heat, stirring occasionally, about 5 minutes. Add rice
and sazon; cook and stir until rice is lightly toasted,
3-4 minutes. Add all remaining ingredients. Bring to a
boil. Reduce heat; cover and simmer until rice is
tender, 15-20 minutes. Fluff with a fork.

Evelyn Robles, Oak Creek, Wisconsin

Makes: 18 servings

RECIPE FROM: https://www.tasteofhome.com

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