Arroz con Gandules

Ingredients:

• 1 tbsp. GOYA® Extra Virgin Olive Oil
• ¼ lb.country ham, cubed 
• ½ green bell pepper, chopped (about ½ cup)
• ½ yellow onion, chopped (about ½ cup)
• 2 packets Sazón GOYA® with Coriander and Annatto
• 1 tbsp. GOYA® Minced Garlic
• 2 tsp. finely chopped fresh cilantro
• 1 tsp. GOYA® Oregano
• 1½ cups GOYA® Medium Grain Rice
• 1 can (15 oz.) GOYA® Green Pigeon Peas
• 4 oz. GOYA® Tomato Sauce
• ¼ GOYA® Manzanillas Olives Stuffed with Minced Pimientos, sliced

Directions:

1. Heat oil in a medium, heavy saucepan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in peppers and onions; cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic, cilantro and oregano. Cook until fragrant, about 30 seconds.
2. Add rice to pan. Cook, stirring frequently, until coated in oil and toasted, about1 minute. Stir in pigeon peas, tomato sauce, olives and 1½ cups water; using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.
3. Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.