2 tbsp canola oil
1/2 cup sofrito
2 tsp tomato paste
1½ cups rice
2 1/2 cups water1 can (15 oz.) pigeon peas1/4 cup olives*1 large red pepper
- Heat oil on a medium pan over medium-high. Add your sofrito and let it cook for 2 minutes,
- Add the liquid from the pigeon peas and the water, let it boil and add the rice stir just to distribute evenly.
- Reduce the heat to the lowest possible temperature and cover the pot. Let the rice steam for at least 20 minutes, until it has absorbed all the water. Let the rice sit, covered, off the heat until ready to serve. Add olives.
If you are stuffing the large pepper clean cut top off peppers; remove seeds and membranes. Rinse with cold water and place it in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. Before serving add your rice carefully.