Spanish Rice with Gandules recipe

I love my heritage, and the best part of it all of course is..THE FOOD. Here is one of my favorite foods which you can make with chicken, steak, pork chops, or whatever on the side with salad..yumm.
YOU WILL NEED:
*A large pot (preferably a "caldero" which is like a steel hard pot with a lid.
*Extra Long grain Rice (I use "Canilla" by Goya)
*1 can of gandules..or dry ones (just makes sure you soak them overnight if they're dry)
*Tomato Paste (small can)
*Minced garlic (1 tblsp)
*Oil, Salt, Water
*2 packets of Cilantro con Ahiote seasoning (they come in a box. Little foil packets) GOYA
*1 chicken boullion cube

*Place pot with 1/2 cup of oil on high heat add 2 tblsp. of salt and minced garlic. When it heats up carefully add water about halfway in the pot. Stir.
*Add 3 tblsp. of tomato paste, the boullion cube, and the two packets of seasoning, bring to a boil. Then add the Gandules and boil for about 5 minutes.
*Add Rice depending on the amount of water. Almost evenly, but make sure the rice is 1 inche below the waterline. (you can check this by using a spoon at the top of the water.
*Boil rice and gandules uncovered for about 5 more minutes, stirring accasionally. Once some of the water has evaporated, cover wit lid and reduce heat to LOW and simmer for about 45 min. Stir every 10 minutes. Taste rice every now and then as if it were pasta. If the water is drying out and the rice is still hard just keep adding water by the cup. DONE!