Ingredients

• 1/2 cup Spanish olive oil
• 1 small piece salt pork
• 2 tablespoons sofrito marinade (recipe follows)
• 1 tablespoon tomato paste
• 1 cup rice
• 1 (12-ounce) can goya gandules or pigeon peas
• 1 teaspoon saffron
• Salt and pepper, to taste
• 2 to 3 cups water or chicken stock
• 1 green pepper, small dice
• 1/2 Spanish onion, small dice
• 4 to 5 cloves garlic, minced
• 1/2 cup cilantro, chopped

Instructions

1. Mix together all ingredients and set aside to let flavors meld together.
2. In a large saucepan, heat oil and salt pork over medium high heat. Add sofrito and cook 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add rice and cook 2 minutes being careful not to scorch the rice, turning all the time. Add saffron and gandules and stir constantly. Add liquid, stirring constantly. Add salt and pepper to taste and bring everything to a boil. Lower heat and simmer covered for 15 minutes. Do not disturb. After 15 minutes, check the rice. Stir. Recover. Turn off heat and let steam for 5 minutes more. Serve immediately with pernil asado or alone. The rice should be fluffy and separate. The color should be golden.