• 3 cups frozen pigeon peas
• 2 cups water
• ½ tsp sea salt
• ½ tsp ground turmeric
• ½ tsp cumin
• 1 tsp oregano
• 2 Tbsp tomato paste
• 1 tsp smoked paprika or liquid smoke
• 2 tsp Homemade Adobo or all-purpose seasoning
• 6 olives, optional
• 3 ½ cups liquid, combining reserved water from cooking pigeon peas and vegetable broth
• 3 cups brown rice (see tips)
• ¼ cup cilantro, chopped
• 2 Tbsp sliced roasted bell pepper, for garnish

Sofrito

• ¾ cup diced onion
• ¾ cup diced red bell pepper
• 5 garlic cloves, crushed
• 4 small sweet peppers (“aji dulce”), diced
• 1 Tbsp fresh culantro, chopped (optional, see tips)

Homemade Adobo

• ¼ cup garlic powder
• ¼ cup dried oregano
• 2 Tbsp ground black pepper
• 2 Tbsp ground turmeric
• 2 Tbsp onion powder
• 2 tsp paprika
• 2 tsp cumin
• 2 Tbsp sea salt, or to taste