Arroz con Gandules (Rice and Pigeon Peas)

In an appropriate sized skillet, add Olive Oil, Sofrito. Sautee for 3-5 minutes until oils are released and it becomes aromatic.

Add Onion and Garlic taking care not to burn Garlic. Sautee until Onions are transleucent

Add Tomato sauce and Sazon seasoning. Stir to combine.

Add Rice to coat with all contents.

Add Water, Capers and Olives. Bring to boil then reduce to simmer. Cover and let simmer for 10 minutes or until water is absorbed. No peeking for 20 minutes.

If you wish to form "Pegao" or the slight charring of the rice to the bottom of the pot, research a little to keep from ruining your batch. But at the end, you'll turn up the heat for a short period of time keeping a close eye and nose!