Arroz Con Gandules (Rice w/ Pigeon Peas)

My daughter's soon to be Mother in law, Liliana, made this for us at Thanksgiving, which by the way was the best Thanksgiving we ever had, and we all loved it so much better than plain old rice as a side dish. She told me her recipe was similar to the one on the back of the Goya Pigeon Pea can but with a few tweaks. She used Kielbasa sausage chopped in her recipe which we like a lot!  This recipe is so satisfying and it is a great dish to bring to a sick person or a potluck since it can be a side or main dish!

~Our Thanksgiving~

Ingredients
2 cans pigeon peas
2 cups  rice
water (see amount in directions)
*1/4 cup olive oil heated with annoto seeds (see below) or use a small  pinch of  saffron instead

1/2 - 2/3 cup Latin Sofrito (onion bellpepper garlic cilantro olive oil blended to a sauce)

3 teaspoons salt
1/2 teaspoon cumin
1/2 cup green olives with pimento (drained and chopped)
1 kielbasa sausage link chopped
1/4 cup tomato sauce
Directions
*Annoto Seed Oil Recipe http://www.foodnetwork.com/recipes/emeril-lagasse/annatto-oil-recipe.html#!
Fry sausages until brown.Remove sausage and set aside.
Add the sofrito and annoto oil or regular oil with saffron and saute until soft.
Add rice with the sausages and coat with mixture and cook for a minute or 2 to crisp up a bit.
Stir in the tomato sauce,  pigeon peas, cumin, olives, and salt.

Add enough water to cover the rice by 1 inch. Dip the end of a wooden spoon in and look to see how deep it is.
Stir one time.
Bring to a high simmer and cook without stirring until the rice meets the water level. It is very very important for it to be at level or else it will be too moist. Stir one good time, lower heat and cover. Cook for 20 minutes without peaking!
If its just a bit moister than you like just turn up heat with lid removed a cook a minute or 2.