Arroz con Gandules con Pork

1 can of Goya Pigeon Peas
2 cups of Minute Brown Rice
1 3/4 cup water
1/2 cup plain tomato sauce
1 tsp sofrito (Goya--red or green)
2 tsp adobo seasoning
1 1/2 packets of goya sazon seasoning
2/3 pound of lean pork tenderloin--boneless, no visible fat

spray a large pan with Pam olive oil and add sofrito over medium heat. Cut pork tenderloin into small pieces and season with adobo (add extra pepper, garlic and onion powder if desired). Add pork tenderloin to sofrito and cook thoroughly with pan covered about 7 minutes--give and take depending on thickness of pork. Add water, sazon, capers and tomato sauce to pan and mix well. Cover pan and cook for about 4 minutes. add rice and mix well until rice is fully covered with liquid. Turn down heat to low and cover. Simmer until about half of water is absorbed (5-6 minutes). Add pigeon peas--do not stir. Cover pan. Cook until rice is about done. Add pimento peppers. Stir pigeon peas and pimento peppers into rice and cover pan. Cook until rice is cooked through and no liquid remains. Serve.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MARISELLE.