½ cup vegetable oil 2 cans (15 ounces each) gandules (green or dried pigeon peas)
¼ cup diced cilantro diced
½ cup tomato sofrito (such as Goya brand)
15-20 cocktail Spanish olives from a jar
Spash of olive juice to taste
3-4 cloves garlic, smashed
2-3 packets (3-4 teaspoons total) coriander and annatto seasoning (such as Sazon Goya)
4 cups long grain white rice
5 cups water
Add the oil to a large pot and place over high heat. Add the peas, cilantro, sofrito, olives and olive juice, garlic and Sazon. Hold the jar of adobe seasoning above the pot and pouring in a circular motion inside the pot going around the pot five times (or to taste). Stir to combine.
Then add rice and water and cook on high until all of the water is evaporated, about 7 minutes. You will see little water holes on the top of the rice. Cover and reduce heat to low and cook 10 minutes more. Uncover and use a spoon to stir the rice and determine softness. If you feel a little weary about your rice, cover it up at low temperature and chill.
Serves four to six.