Puerto Rican Rice and Pigeon Peas Recipe
To prepare Puerto Rican rice and pigeon peas first heat oil in a large pot over high heat.
Add bacon and cook until just beginning to crisp.
Add sausage and continue to cook until browned.
Mix in the sofrito and let cook about another minute.
Add the peas, olives, tomato paste, oregano, cumin and sazon and stir a bit to mix.
Pour in the water, season with salt and pepper and bring to a boil. Stir in the rice and bring to a boil again.
Lower the heat, and cover the pot.
Cook on low for about 30 to 40 minutes, stirring occasionally, until the rice is tender.
Transfer the Puerto Rican rice and pigeon peas to a serving dish or spoon onto individual plates and serve.