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     Title: Arroz Con Gandules (Rice With 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 with
          - coriander & annatto
     7 c  Water
    15 oz Can pigeon peas; drained
    10 oz Vienna sausage (2 cans);
          - 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 to 4 minutes. Add all remaining
 ingredients. Bring to a boil. Reduce heat; cover and simmer until
 rice is tender, 15 to 20 minutes. Fluff with a fork.

 Recipe by Evelyn Robles, Oak Creek, Wisconsin

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

 Uncle Dirty Dave's Archives

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