Arroz con Gandules (Rice with pigeon peas)

Recipe: Arroz con Gandules (Rice with pigeon peas)
From: Kim&Dan

Ingredients:
1 ½ c White rice
half a can garbanzo beans (chickpeas) and/or
half a can gandules (pigeon peas)
Sazon Seasoning (half packet)
½ c. diced ham (optional)
2 TB- 3TB. sofritio/recaito found in the Latin freezer section
Adobo to taste (a Latin seasoning salt)
1 TB. olive oil

Directions:

Rinse rice 2-3 times to remove some of the starch

Add 2 ¾ c. water assuming the rice retained app. ¼ c

Add Adobo, sofritio/recaito, sazon, and oil

Heat at ¾ power, bring to a boil, wait about 12 mins. For water level to just dip below level of rice, the surface will bubble and the rice will have dimples

Immediately remove from heat, turn heat to low, turn rice 2-3 times after adding the remaining ingredients,

Cover and allow to cook for 15- 20 mins (until rice is tender)