Arroz con Gandules (Puerto Rican rice with peas)

Ingredients

• 3 cup Sunwhite Calrose/Medium Grain Rice, rinsed and strained
• 500 g Pigeon Peas, rinsed and drained
• 1 cup Olive Oil
• 4 tbsp Tomato Paste
• 1 cup Black Olives, pitted and chopped
• 2 Onions, chopped
• 6 clove Garlic, minced
• 2 Green Bell Peppers, chopped
• 2 cup Cilantro, chopped
• Salt And Pepper, to taste

Method

1. Preparing the Sofrito sauce: Blend the onion, garlic, bell peppers, cilantro and two tablespoons of tomato paste in a food processor. Reserve in a sealed container and refrigerate.
2. In a saucepan, pour in the olive oil and 4-5 tablespoons of the Sofrito sauce. Cook the mix for 4-5 minutes stirring continuously.
3. Add two tablespoons of the tomato paste and the chopped olives to the saucepan seasoning with salt and pepper. Mix well.
4. Boil 5 or 6 cups of water.
5. Add the rice and peas to the sauce and mix well seasoning with salt and pepper if needed.
6. Pour in the boiled water, lower the heat, cover the pot with aluminum foil and cook the mixture on low heat for 40-45 minutes.
7. Garnish with black olives and cilantro and serve hot.