Easy Arroz con Gandules

So this week at the thrift shop one of the gals, Brunnie, made the best batch of a Puerto Rican dish called Arroz con Gandules, or Rice with Pigeon Peas. It was absolutely to die for!! When we asked her about the recipe, she replied that she made it the old Puerto Rican way: she read it off the back of a can of Goya Brand Pigeon Peas from the commissary. I have it simmering on the stove at the moment and it smells delicious, so here it is (minus the olives in the pic):

2 slices of bacon
1/2 c chopped onion
1/2 green pepper, chopped
2 cloves garlic
1 15-oz can pigeon peas, undrained
1 packet Sazon Goya con Culantro y Achiote
1/2 c tomato sauce (or, spaghetti sauce)
3 cups water
2 cups rice

Heat large skillet over medium heat. Add bacon, onions and peppers, cook 3 minutes. Stir in garlic and cook 2 minutes longer. Add remaining ingredients except rice. Bring to a boil. Stir in rice and cover. Reduce heat and simmer 20 minutes or until rice is tender. Serves 8.