Puerto Rican Arroz con Gandules

• 3 cupsmedium grain rice
• 1 canpigeon peas
• 0.5 cupsofrito
• 2 ozsalt pork
• 1 packetssazón

Instructions

1. 1

   Brown the medium grain rice in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook pigeon peas and sofrito in the same pot until softened and fragrant.

3. 3

   Return the medium grain rice, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Puerto Rican Arroz con Gandules taste finished.