Ingredients:

3 cups of water
2 cups long or short
-grain rice (rinsed)
2 tablespoons of sofrito
16 ounce can of gandules
-(pigeon peas)
2 tablespoons of alcaparrado
-without liquid
1 packet of Sazon with achiote
1 ounces of tomato sauce
2 tablespoons of oil
-salt to taste

Directions:

In a medium size pot add oil, tomatoe
sauce, alcaparrado, sofrito and sazon.
Cook on the medium heat for at least 4
minutes.

Add all of the other ingredients, and
enough water into the pot so the rice
is submerge one inch below the water.

Start with 1 teaspoon of salt stir and
keep adding and mixing very well until
you are satisfied with the taste.

Next bring to a boil and allow most of
the water to be absorbed.

Once the water has been absorbed, stir
gently from the bottom to the top then
cover and turn the heat down to low.

Stirring once in between cook for about
25 to 30 minutes or until the rice is
tender.

Note: This recipe is for a turkey
weighing between 12 and 14 pounds.

Ingredients:

1 tablespoon of salt
-1/2 cup of chopped onion
8 stuffed Spanish olives
1 teaspoonful of alcaparras
1-1/2 lbs. ground pork or beef
-(or a combination), liver,
-heart and gizzard of bird,
-ground or chopped very small
3 tablespoons of vegetable oil
1 can (7 oz.) roasted red peppers
-(chopped) with its juice

Heat up the oil in a large caldero then
add the rest of the ingredients and cook
on medium high until the meat is cooked.

continue to cook over the medium heat for
at least 15 more minutes. Cool completely
before stuffing the turkey.

Wash the turkey inside out then dry. Sew
the neck area together. Stuff from tail
end with the cooked meat mixture.

Note: Do not overstuff. Sew the tail end
together. Immediately put into the frige
until ready to cook.

Finally, season the outside of the turkey
with adobo seasoning. Follow the roasting
instructions in the wrapper.