Ingredients:

  • 1/4 cup olive oil
  • 1/2 onion, chopped
  • 1/4 bell pepper, chopped
  • 1/4 cup cilantro, chopped
  • 3 cloves garlic, minced
  • 1 tomato, chopped
  • 2 cups long-grain rice
  • 1 can (15 oz) pigeon peas, drained and rinsed
  • 3 cups broth (chicken or vegetable)
  • 1 packet sazón seasoning (optional)
  • 1 tsp salt
  • 1 bay leaf

Instructions:

  1. Heat olive oil in the pot over medium heat.
  2. Add onion, bell pepper, cilantro, and garlic; sauté until fragrant.
  3. Stir in the chopped tomato and cook for an additional 2 minutes.
  4. Pour in the rice, stirring to coat with the sofrito.
  5. Add pigeon peas, sazón seasoning, salt, and bay leaf; mix well.
  6. Pour in the broth and bring to a boil.
  7. Once boiling, reduce heat to low, cover, and simmer for about 25 minutes until the rice is tender.
  8. Remove the bay leaf and fluff the rice with a fork.
  9. Let it rest for 5 minutes before serving.