1 can gandules goya
3 cups rice
5 cups chicken broth
1 piece cooked chicharron, cut into pieces
salt and pepper, to taste
1 packet sazon goya
2 tablespoons sofrito
1 tablespoon chopped garlic
1/2 can tomato sauce
1 tablespoon capers with some juice

In a pot, add olive oil and chicharrones and sautee for 3 minutes til crispy and hot and remove. Add garlic and sauté for 20 seconds. Add sofrito, capers, tomato sauce and chicken broth and simmer for 4 minutes.

Add chicharrones back to pot with the can of gandules and spices and simmer for 5 minutes. Add rice and stir. When rice dries stir and let cook until rice is done, about 35 minutes or so.

Submitted by: Andy Natal