Easy Arroz con Gandules

Place green peppers onion garlic and cilantro in a blender or food processor puree. This mixture is called soffrito it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.

Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.

Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan mix well. Add 3 cups rice to the mixture and stir until the rice is coated.

Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.