Categories: Puerto Rican

Ingredients

• 4 tablespoons olive oil
• 6 tablespoons sofrito
• 3/4 cup tomato sauce
• 2 tablespoons capers (Goya)
• 1/2 teaspoon garlic
• 1 can pigeon peas
• 1 1/2 bag Mahatma short grain rice
• 1 package beef smoked sausage

Directions

1. In large wok saute olive oil, sofrito, tomato sauce, capers and garlic.

2. Add juice from the can of pigeon peas.

3. Add rice and desired amount of peas.

4. Add precut quartered smoked sausage.

5. Add water so it’s covering rice.

6. Add fresh cut cilantro.

7. Boil water down and then transfer to large pot.

8. Cover with lid and simmer 45 minutes on low. Stir every 15 minutes.

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