ARROZ CON GANDULES or Spanish Rice

- cut a sliver of salt pork and then dice
- drain and rinse a can of pigeon peas
- add olive oil to a large pot over medium heat and add the salt pork to fry. Skip this step if vegetarian or want a healthier option
- lower the heat and add the sofrito, cilantro and olives
- add the seasonings — the sazón packets, bouillon cube, mojo and adobo and mix
- stir in the pigeon peas
- rinse rice really well and add to the pot along with water and bring to a boil until you see most of the rice at the top
- turn the rice and then simmer for 35-40 minutes or until it has absorbed the water and has a nice crispy outside - this crispy rice is called pegao and is so good!
- serve as is or with your other favorite Puerto Rican dishes