1. 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute. 2. 2.Add the rice, water, sazon and pigeon peas. 3. 3.Bring to a boil. Let boil for 2 to 3 minutes. 4. 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes. 5. TIP: Do not use a lid with a vent that allows the steam to escape. 6. Never lift the lid while cooking. 7. 5.When finished cooking, stir the rice before serving. It should be light and fluffy. ---------------------------------------------------------------------------
Nutrition
Ingredients
