Puerto Rican Rice and Gandules

Servings: 4

1 15 oz can gandules (pigeon peas green or black)
1 1/2 cup water
1 Tablespoon olive oil
1 8 oz can tomato sauce
3 Tablespoons Sofrito Sauce (see below)
1 teaspoon salt
3 cups instant brown rice
1/3 cup whole Spanish olives

Sofrito Sauce
1 large onion
2 cloves fresh garlic
1/4 cup fresh cilantro
1 Tablespoon oregano
1 green pepper
1 teaspoon salt

1. Place all ingredients in a large pot except rice and bring to a boil.
2. Add rice and return to a boil. Cover and reduce heat and simmer for 5 minutes.
3. Remove from heat and stir. Cover and let stand for 10 minutes. Fluff light with fork and serve.
4. If you have to reheat this dish, add water.
5. Blend all ingredients in a blender. You can store the leftovers in the freezer or refrigerate up to 2 weeks.