Ingredients
1/2 cup sofrito2 tablespoons canola oil4 cups uncooked long grain rice1 envelope Goya sazon with coriander and annatto7 cups water1 can (15 ounces) pigeon peas, drained2 cans (5 ounces each) Vienna sausage, drained and chopped1/2 cup tomato sauce1-1/4 teaspoons salt1 envelope Goya ham-flavored concentrate1/2 teaspoon chicken bouillon granules1/4 teaspoon pepper
Preparation
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.
