Using the recipe below, determine the indirect and indirect materials. This estimate will be a minimal amount (for example, $.02 per serving. Note that indirect materials would be only a small component of the recipe and will have a very low cost (such as salt). For example, saffron may be used in a small quantity but it can be very expensive. Determine the cost per serving. You must include an input area for number of servings. This is the key number that will be used to cost out all the ingredients used in your recipe. You will also input the current market price for all direct materials

The recipe serves 6 people.

1tablespoon olive oil

¹₂cup sofrito sauce

¹₂cup chopped ham (or cooked pork pieces)

2cups rice

4cups water

1 ¹₄ounces , goya sazon seasoning found in latin markets

1(15 ounce) can pigeon peas (drained and rinsed)