Arroz con Gandules

Instructions

1. In a large pot, heat the oil over medium heat. Add sofrito and cook for 3 minutes until fragrant. Stir in the tomato sauce, sazón, adobo, and bay leaf. Cook for 2 more minutes.

2. Stir in the gandules and olives. Let them cook together for 2 minutes. Stir in the rice, salt, and pepper. Mix well to fully coat the rice.

3. Add broth, bring to a boil. Reduce heat to low and cover. Cook for 25 minutes or until all liquid is absorbed and rice is tender. Remove from heat, allow to sit covered for 10 minutes. Fluff before serving. Garnish with capers and cilantro.

4. Quick Sofrito (makes about 1 cup):

   In a blender, blend the following:

   1/2 onion

   1/2 green bell pepper

   1/2 red bell pepper

   4 garlic cloves

   A handful of cilantro

   1 tbsp olive oil