• 1 15.5 oz can Conchita
• Green Pigeon Peas, drained
• 2 cups Conchita Long Grain Rice (rinsed)
• 4-5 cups of hot water
• ½ cup Conchita Spanish Sofrito Seasoning
• 2 tbps of Conchita Olives and Capers
• 1 packet of sazon with achiote
• 4 tbsps of Conchita Extra Virgin Olive Oil
• 1 tsp cilantro
• 1-2 sweet chili peppers (aji dulces) chopped and seeded
• ¼ tsp oregano
• Salt & fresh ground pepper to taste

How to make it:

In a medium pot, add the oil, olives and capers, sofrito, and sazon. Cook over medium heat for 5 minutes. Add all other ingredients, and fill with water 1 inch above the rice. Add salt to taste. Bring pot to a boil and cook over high heat until most of the water been absorbed. Once the water has been absorbed, stir gently, cover, and lower heat to simmer. Cook for 30 minutes or until the rice is tender.