2 tablespoons oil
3 tablespoons sofrito
1 packet goya ham concentrate
1 packet goya sazon
1 teaspoon cumin
1 teaspoon oregano
15 oz can pigeon peas, not drained
2 cups jasmine rice or parboiled rice
2 cups water
1 teaspoon salt or to taste
heat oil over medium high heat in dutch oven or stock pot
cook sofrito in oil for a couple minutes
add ham concentrate, sazon, cumin and oregano to sofrito and cook for about a minute
add can of pigeon peas to pot and bring to a boil
salt to taste
add rice and water to pot and bring back to a boil
lower to simmer, cover and cook for 15 minutes
stir rice and cook covered for 10 more minutes
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