2 1/2 cups long grain white rice
5 cups water
3 tablespoons olive oil
4 tablespoons sofrito
2 tablespoons spanish olives
1 can green or dry pigeon peans, drained
1 envelope sazon with annato
1/2 teaspoon ground oregano
2 bay leaves
1/2 teaspoon tomato paste
salt and black pepper to taste

Start by heating in a pot at high heat, the oil then add the water, then the peas, the olives, the tomato paste, and all the spices, including the envelope of sazon.

At that point, add salt and pepper to taste. Bring this up to a boil then stir in rice.

Once it has began to boil again, lower heat and stir 1 more time, then cover.

Let this cook for about 30 – 40 minutes on a low heat setting, stirring occasionally (every 10 minutes) until the rice is tender.