INGREDIENTS
1/2 cup
Pork, cured salted
1/2 cup
Sofrito
10
Spanish olives, whole
6 oz
Tomato sauce
3 cups
Grain rice, medium
1
Salt
1/3 cup
Vegetable oil
1 tsp
Cumin
3 cups
Water
1 can
Gandules (pigeon peas) (drained)
1
packet Sazon culantro y achiote