1. Heat the olive oil in a large pan over medium high heat.

2. Add the onion, garlic, and green pepper and sauté about 5 minutes or until onion is translucent.

3.  Add tomato sauce, white wine, pimientos with their liquid and bay leaf and simmer together over low heat for about 10 minutes.

4. In a large stockpot, bring water and chicken broth to a rolling boil.                    

5. While the liquid is boiling, wash rice and drain well.

6. Color the wet rice with the Bijol powder. (you just add a pinch to quickly color the rice yellow.)

7. Add the rice to the boiling water, stir well, and reduce heat to medium low. Add the sliced sausage to the tomato mixture and stir well.                                           

8. Add tomato mixture to the rice.

9. Continue cooking over low heat for about 20 minutes or until liquid is absorbed.

10. After the rice is done, quickly add the can of peas, stirring them into the cooked rice - let it sit for a minute or two, just until the peas get hot.

Serve with maduros, galletas and ice-cold Materva.

Ingredients:

•2 Cups Uncooked parboiled rice (Uncle Ben’s is best, but NOT the instant kind)
•1 Cup Cold Water
•1 Cup Chicken Broth
•2 Drained cans - Vienna Sausages cut into 1 inch slices
•1 Medium yellow onion, finely chopped
•3 Garlic cloves minced
•1 8 Oz. Tomato Sauce
•1 Cup Dry white wine
•1 Bay leaf
•1 Small jar diced red pimentos w/liquid
•1 Small Can peas drained