Arroz con Gandules (Rice with Pigeon Peas)

Name: Arroz con Gandules (Rice with Pigeon Peas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 18 servings (3/4 cup each).
Ingredients: 1/2 cup sofrito; 2 tablespoons canola oil; 4 cups uncooked long grain rice; 1 envelope Goya sazon with coriander and annatto; 7 cups water; 1 can (15 ounces) pigeon peas, drained; 2 cans (5 ounces each) Vienna sausage, drained and chopped; 1/2 cup tomato sauce; 1-1/4 teaspoons salt; 1 envelope Goya ham-flavored concentrate; 1/2 teaspoon chicken bouillon granules; 1/4 teaspoon pepper

Feed a crowd with this authentic Puerto Rican rice dish, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings. —Evelyn Robles, Oak Creek, Wisconsin

Ingredients

1/2 cup sofrito
2 tablespoons canola oil
4 cups uncooked long grain rice
1 envelope Goya sazon with coriander and annatto
7 cups water
1 can (15 ounces) pigeon peas, drained
2 cans (5 ounces each) Vienna sausage, drained and chopped
1/2 cup tomato sauce
1-1/4 teaspoons salt
1 envelope Goya ham-flavored concentrate
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper

Directions

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