4 cups of medium size rice (rinsed)
3 cups of water
1 can of pigeon peas
1/4 cup of sliced alcaparrado-capers (optional)
1 can of tomato sauce
5 tbsp of oil
3 tbsp of sofrito (mix of onions, sweet peppers, garlic, cilantro,culantro)
1 Goya chicken bouillon packet
1 culantro and achiote (Goya Sazon packet of coriander and annatto )
1/2 cup diced Kielbasa or Chorizo
salt to taste
In a pot add the pigeon peas, capers, tomato sauce, oil, sofrito, chicken bouillon, culantro and achiote envelope and Kielbasa or Chorizo. The Kielbasa or Chorizo will give the rice a great flavor. Cook this for about 5 minutes on medium heat. Then add the rice, the water and salt.
Continue to cook on medium heat with the lid on, but not all the way..leaving a space for some of the steam to come out for about 5 minutes or until all of the water has evaporated. Stir the rice and set to simmer. Cover the pot completely and cook for about 30-40 minutes, stirring it after 15 minutes. I usually let the rice on simmer for about an hour, while I'm cooking other things. Enjoy with your favorite meat.
Tips: You can substitute the Pigeon Peas (Gandules) for red beans, pink beans, garbanzos or any bean of your preference. If cooking long grain rice add and extra 1/2 cup of water