1 (15 oz.) can pigeon peas
2 1/2 c. rice, washed and drained
3 tbsp. olive oil
1 small green pepper, finely chopped
salt to taste
4 oz. tomato sauce
2 tsp. alcaparroko*
1 pkg. sazon goya
1 small onion, chopped
1 clove garlic, minced
2 tbsp. sofrito*

*Available at supermarkets.

Heat oil in a heavy kettle. Sauté all spices and add alcaparroko, tomato sauce and sazon goya; mix well. Add rice and add enough water to cover rice 1/4 to 1/2-inch. Salt to taste. Bring to boil and let it cook at high heat, uncovered, until water is absorbed. Stir and cover rice and cook on low heat for about 20 minutes, until tender.