Vegan Puerto Rican Beans and Rice

Modified from this recipe by Juliann Esquivel
Puerto Rican Pigeon Pea Rice & Pork/Arroz con Gandules y Puerco

2-3 links of Tofurky Italian Sausage, cut up into bite-sized pieces
1/2 large sweet onion such as vidalia diced
1 large yellow or orange bell pepper diced
4-6 cloves fresh garlic smashed or put through a garlic press
up to 1 c canola oil
1/4 c white wine
1 can(s) small can (8 ounces) tomato sauce
1/2-1 c diced cilantro
2 Tbsp Sazon (Badia, for MSG-free)
salt and pepper to taste
2 c arborio rice (cooks faster, nice texture)
2 1/2 c water
1 can(s) pinto beans drained
1 can(s) pigeon peas drained
1/2 Tbsp cajun seasoning

Directions
Add Tofurky to a heavy bottomed pot, with several tablespoons of oil, salt, pepper, sazon, cajun seasoning. Remove from pan and set aside.

In the same pot, add diced onion, garlic, bell pepper, cilantro and a little more oil. Saute until the veggies are limp next add the wine and tomato sauce. Continue to saute.

Add pigeon peas and beans.

Return the tofurky to the pot, add one cup of water and stir well to incorporate everything and bring up the heat to medium high.

Rinse your rice in cool water twice to remove excess starch strain all the water and pour into the pot. Add the remaining water and stir well. Add extra seasoning to taste

Cover with a tight lid lower the flame to simmer and cook rice for 20-30 minutes. When time has elapsed, uncover fluff with a fork and serve.