Puerto Rican Rice

 3 cups medium or long grain white rice, rinsed

3 tablespoons vegetable oil

2 heaping tablespoons sofrito

4 ounces tomato sauce

1 can (15 ounces) gandules (pigeon peas), partially drained

1/2 cup alcaparrado **Green Olives

1 packet Sazón with Achiote (I use Goya brand)

1 packet ham flavoring (I use Goya brand Jamón)

1 teaspoon adobo

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1/8 teaspoon ground oregano

Salt and pepper to taste (start off with 2 teaspoons of salt)

4-6 cups hot water

Rinse rice well in water and set aside.

In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.

Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.

Pressure Cook on high for 12 minutes, with 5 minute natural release, then remove lid.