Make It
Step 1
Heat oil in a large saucepan over medium heat. Add onion, bell pepper, 1 cup cilantro and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables are soft.
Step 2
Add rice; cook, stirring frequently, for 5 minutes or until rice turns opaque.
Step 3
Stir in diced tomatoes, oregano, achiote powder, pigeon peas and tomato paste; cook for 1 minute. Stir in bouillon mixture; bring to a boil. Cover tightly; reduce heat to low.
Step 4
Cook for 25 to 30 minutes or until tender and most of liquid has evaporated. Serve garnished with cilantro.
