Arroz con gandules / Rice with pigeon peas

Arroz con Gandules/Pigeon Peas

4 cups of rice (I use Jasmine rice, but you can use long grain rice)
1 can of gandules any brand

2 Tbs olives and capers mixed by Goya or any other brands (I like the ones with the pit)

1 package of Sazon Goya
3 slices of bacon or small piece of fatback (optional)
1/4 cup of oil
6 cups of water
Salt
3 Tbs of sofrito
1/4 bunch of cilantro with stems
4 large cloves of garlic
1/2 large green or red pepper cut in pieces
1 small onion cut in large pieces
Rinse and put everything in blender, use what you need and store the rest.

Add oil to a heavy bottom pot.  Fry bacon cut up in little pieces or fatback once crisp, add olives and capers, gandules, sofrito, and sazon envelope, fry for a few minutes without burning.  Add rice and mix well, salt to taste, then add 6 cups of water, stir and let simmer on high, when water evaporates but still real moist, place a piece of aluminum foil over pot, cover and put flame real low.  Cook for about 15 minutes then open stir rice gently and cover again for another 5 to 10 minutes

Optional:  If your not an expert at making rice and want better texture, try this: heat oven to 400 f, cook rice as above, add water, simmer for 1 or 2 minutes until water is hot, then pour entire pot contents to aluminum baking pan.  I use the disposable kind not too shallow.  Cover pan with aluminum foil tightly and place in oven.  Check after 20 or 25 minutes, if rice still to moist cover and leave a few more minutes.  Rice comes out perfect. 

My version of chicken marsala with my latin flare

Chicken Marsala

2 boneless skinless chicken breasts, sliced thin and pounded

1/4 cup lemon juice or lime juice

1 Cup of Flour

1/2 tsp pepper
1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp oregano

2 tsp Goya adobo

1/2 dices onion

olive oil

1/2 or 1/4 stick of butter (your taste)

1 12 oz package of sliced portabella mushrooms, the small ones

1/2 cup of Marsala wine

1/2 cup of chopped cilantro (my latin flare)

Mix flour, pepper, garlic, onion, oregano, 1 tsp of adobo.

Dredge chicken cutlets in flour and shake well.

Heat up oil and fry cutlets, do not crowd pan, once chicken is browned place on paper towels.  Make sure oil is not to hot to burn.  Add butter and cook onions, add mushrooms, stir and add chicken pieces back in pan, add Marsala wine, cover and simmer for 5 minutes. 
When you see gravy thicken a little and wine reduced, taste season with salt and pepper if necessary.  Turn off burner, add cilantro and cover for a few minutes.  Delicious.. Serve with white rice or pasta.

Marinade chicken in lemon juice with 1 tsp of adobo for about 10 or 15 minutes.