Ingredients:

  • ¼ cup (60 ml) olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons (30 g) fresh cilantro, chopped
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) dried oregano
  • 2 cups (400 g) long-grain rice, rinsed
  • 1 can (15 oz/425 g) pigeon peas (gandules), drained and rinsed
  • 4 cups (1 L) chicken broth (or vegetable broth for a vegetarian option)
  • 1 tablespoon (15 g) tomato paste
  • ½ teaspoon (3 g) saffron threads (or 1 teaspoon turmeric as a substitute)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and green pepper; sauté until soft.
  2. Stir in garlic, cilantro, cumin, and oregano; cook until fragrant.
  3. Stir in the rinsed rice, ensuring it is evenly coated with the sofrito.
  4. Add pigeon peas, chicken broth, tomato paste, and saffron (or turmeric). Season with salt and pepper.
  5. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes. Avoid lifting the lid to check during cooking.
  6. Remove from heat and let rest for 5 minutes. Fluff rice with a fork before serving.