Ivelissa's Arroz Con Gandules

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1. 1Step 1: In a large pot, heat 2 tbsp of olive oil over medium heat.
2. 2Step 2: Once the pot is hot, add the mashed garlic cloves with the onions and peppers to the pot.
3. 3Step 3: Add 1 cup of salchichón, 2 tsp of Loisa Sofrito, 1 can of green pigeon peas drained, 1/2 cup of tomato sauce, 3 to 4 olives. Stir well for about 2 minutes or until all ingredients are incorporated.
4. 4Step 4: Now, add your 2 cups of medium-grain rice and then bring 2 cups of water to boil. Stir very well for 1 minute.
5. 5Step 5: Add your Loisa Adobo, Sazón and Oregano.
6. 6Step 6: Let boil uncovered for about 10 minutes, do not stir the rice until most of the water has evaporated.
7. 7Step 7: Reduce the heat to low, now you can stir the rice once and place the culantro on top and cover the pot, cook for about 20 minutes until all the water is absorbed and the rice is cooked.
8. 8Step 8: Turn off the heat, uncover the pot and remove the culantro.
9. 9Step 9: Serve with fresh cilantro on top and some tostones y Fuacata !!