Ingredients

2 cups long-grain rice

1 can pigeon peas, drained

2 tablespoons olive oil

¼ cup sofrito

½ cup tomato sauce

1 packet sazón

1 teaspoon adobo seasoning

3 cups chicken broth or water

¼ cup sliced green olives

½ teaspoon dried oregano

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Instructions
 

Heat the olive oil in a pot over medium heat.

Add the sofrito and cook for 2 minutes.

Stir in the tomato sauce, sazón, adobo, oregano, olives, and pigeon peas.

Add the broth and bring to a boil.

Stir in the rice. Cook uncovered until most of the liquid is absorbed.

Cover, lower the heat, and cook for 20 minutes.

Fluff the rice before serving.