Ingredients

• 2 teaspoons olive oil
• 2 teaspoons Sofrito
• 1 teaspoon Bijol^® annotto powder
• 1 tablespoon tomato paste
• 1 garlic clove
• 1 teaspoon dried oregano
• 1/2 chicken-flavor bouillon cube
• 1 cup canned pigeon peas
• 2 cups long grain rice, uncooked

Preparation

1. Drain and rinse pigeon peas. Mince garlic.
2. Heat 2 teaspoons oil in a large saucepan.
3. Add Sofrito, Bijol^® powder, tomato paste, garlic, oregano, bouillon cube and pigeon peas.
4. Stir fry for approximately 3 to 4 minutes to seal in juices.
5. In large sauce pan, prepare rice following the recipe on the package, omitting salt.
6. Mix rice in with the ingredients in large saucepan and serve.

Helpful hints

• See Sofrito recipe on DaVita.com.
• For more protein add one-cup chopped chicken. Adds 4 grams of protein per serving. Use half a rotisserie chicken with the skin and bones removed to save time.
• Bijol^®, a brand name for achiote or annotto powder, gives a yellow-orange color to the rice. It is a replacement for saffron. If unavailable, substitute equal parts paprika and turmeric.
• Frozen or dried cooked pigeon peas may be substituted for canned peas.