4 boneless pork chops, chopped and seasoned with Adobo spice
2 8-oz. cans tomato sauce (without salt recommended)
2 packets Goya Sazón
6 Tbsp. Goya Sofrito
1 15-oz. can green pigeon peas (or kidney beans)
chorizo, to taste
green olives, to taste
4 c. rice
2 1/2 c. water (approximate)
In a large pot or Dutch oven, heat oil over medium-high heat until rim is hot to the touch. Sauté pork until brown on all sides.
Pour in tomato sauce and add Sazón, Sofrito and pigeon peas; mix well. Add olives and chorizo to taste. Note: be careful as too many olives or too much chorizo may make the rice too salty.
Simmer 15 minutes to tenderize and marinate pork.
After 15 minutes, add rice and mix well. Smooth the mixture evenly in the pot. Add approximately 2 1/2 c. of water. Note: the water should not cover more than 1/3 of a long wooden spoon when the spoon is placed into the center of the mixture. To determine if you have an appropriate amount of water, insert a long wooden spoon into the center of the mixture - the spoon should stand up straight on its own.
Simmer uncovered over low heat for 10 minutes (so as not to burn the rice). Cover the pot when the water is almost gone. Cook on low for 40 minutes.