The EASIEST arroz con gandules on Beyoncé's internet! (Puerto Rican Rice )

Arroz con gandules 3 cups jasmine rice 4 tablespoons vegetable oil 1 cup homemade Sofrito (made with red pepper, green pepper, Spanish olives, onion, garlic, and cilantro) salt to taste 1 can of pigeon peas (15 oz), drained and rinsed 1-2 TBL SP capers 1 cup Spanish olives 1 pack Beyond Vegan Steak (or your preferred vegan protein), diced 5-1/2 to 6 cups of water 1 tablespoon of adobo 1 packet of sazon 1 can of tomato sauce 1 table spoon of caldo de pollo (or veggie ) 1 teaspoon salt (or to taste) Instructions: Heat the vegetable oil in a large, deep skillet or a caldero over medium heat. In the same pan, add the homemade Sofrito. Cook for a few minutes until it becomes fragrant. Add 1 can of tomato sauce and continue stiring Stir in the drained pigeon peas, capers, and Spanish olives. Cook for another 2-3 minutes. Add Sazon , Adobo and broth seasoning and you guessed it ... stir some more Add the Beyond Vegan Steak and sauté until it starts to brown. (Do not over cook. Add the jasmine rice to the pan and stir to combine it with the other ingredients. Let it cook for a couple of minutes, stirring occasionally. Pour water add the salt. Stir well and bring the mixture to a boil. Once it comes to a boil, reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. Be sure to check and stir occasionally to prevent sticking. Remove the pan from the heat, cover it, and let it rest for about 5 minutes before serving. That's it enjoy and tell us how it came out!