1 can pigeon peas
2 c. long grain rice
4 c. water
Salt to taste
2-3 sprigs cilantro
8 oz. can tomato sauce
1 packet creole seasoning (Sazon)
1/4 c. oil
2 tbsp. sm. unpitted olives, stuffed with peppers

In medium sized aluminum calderon or Dutch oven. Pour can of peas. Add tomato sauce, oil, sazon, olives and cilantro sprigs simmer over medium heat. Add water and salt. Let come to boil. Add rice. Simmer until all water is absorbed. Turn, some rice might stick to pot but don't let rice burn. Lower heat continue to cook until rice is tender.