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
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In large wok saute olive oil, sofrito, tomato sauce, capers and garlic.
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Add juice from the can of pigeon peas.
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Add rice and desired amount of peas.
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Add precut quartered smoked sausage.
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Add water so it’s covering rice.
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Add fresh cut cilantro.
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Boil water down and then transfer to large pot.
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Cover with lid and simmer 45 minutes on low. Stir every 15 minutes.