3 cups rice
4 cups beer or stock
1 can gandules goya
1 big piece chicharron (cooked)
salt and pepper to taste
3 tablespoons sofrito goya
1 tablespoon chopped garlic
1 packet sazon goya con achiote
1 tablespoon capers (alcaparrados)
1/2 can tomato sauce

In a pot, add olive oil; heat and crisp up chicharron then remove.

Add garlic and sauté for 20 seconds.

Return chicharron to pot and add sofrito, seasonings, capers and tomato sauce with 4 cups of beer; and simmer for 3 minutes.

Add gandules and simmer another 10 minutes. Stir in rice. When it dries, mix from bottom to top then cover.

Let cook 35 minutes.

Submitted by: Andy Natal, Torrance California