Arroz con Gandules (rice cooker method)

Ingredients:
( 6-8 servings)
4 Tbsp of Sofrito (homemade or purchased in supermarket)
4 Tbsp olive oil
¼ cup tomato sauce
1 ¼ tsp salt
1 packet Sazón seasoning
1 packet of chicken bouillon powder
1 can pigeon peas (16 oz) or 1 1/2 cups of frozen pigeon peas (slightly cooked for 5 mins until defrosted)
water (as per rice cooker instructions)
4 scoops (rice cooker measuring scoop) = 3 cups Golden Canilla rice (or any other Spanish parboiled or white rice)
10-12 olives (optional)
½ cup chorizo or ham (optional)
Preparation:
1. Heat a large pan over medium-high heat and stir-fry chorizo or ham. After the meat is slightly brown, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 30-60 seconds.
2. Add rice to rice cooker and water until the appropriate level for your rice cooker. Then add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas (drained), and sofrito/chorizo mix, 2 Tbsp of Olive Oil and stir to combine.
3. Cook following your rice cooker instructions.
4. When your rice cooker ends, add rest of the olive oil and move the rice to combine well.
5. Serve the arroz con gandules warm alongside dishes of your choice like fried chicken and tostones.
Enjoy!