Puerto Rican Arroz con Gandules with ham

4 oz Salt Pork (cured pork)
1 serving Plumrose Smoked Ham Steaks (1 ham steak)
6 clove Garlic
1 cup, chopped Onions, raw
1 cup, strips Green Peppers (bell peppers)
1 cup, chopped Peppers, sweet, red, fresh
100 grams Cilantro, raw
0.5 cup Sofrito Sauce
1 cup Tomato Sauce
1 serving Sazón Goya (Sazón with Azafrán) (by JRENEE25)
3 serving Great Value Manzanilla Green Olives (Pimiento Stuffed ) 5 Olives
1.5 tbsp Oregano, ground
2 tbsp cumin powder (by DUBON00)
3 cup White Rice, long grain, cooked
3 cup (8 fl oz) Water, tap
1 serving Pigeon Peas Frozen Bag 14 oz Goya (by GINADATES)

if the rice is a little dry add a little oil or butter to your bowl

bring pigeon peas to boil cook for 8 min, in a different pot saute the cubed salt pork, then add the ham, add sofrito and cook to nice color, add the onions, peppers, chopped garlic, chopped cilantro, cook a little then add the tomato sauce, the spices , salt a tbs and pepper 1/2 tbs, add 3 cups of rice and 3 cups of water and also add the pigeon peas with the water they boiled in all to the pot. boil on medium for 15 minutes, give the mixture a stir, add the sliced green olives. push the rice mixture into a slight mound in the center of the pot and cover with a banana leaf or a piece of parchment. cover with the lid back on and turn to low for another 15 minutes, when done turn off the burner and don't open the lid for about 30 minutes, then serve or go sit down and let everyone serve themselves :-) yum

Serving Size: makes enough to feed a family, 10 or more servings

Number of Servings: 10

Recipe submitted by SparkPeople user FUNGI777.