1 can pigeon peas, drained
2 cups medium grain rice
4 cups water
3 tablespoons olive oil
1 large onion, diced
3 tablespoons Goya Sofrito
3 tablespoons Goya Reciato
1 packet Goya Sazon
small jar spanish olive halved
1/2 jar capers, drained



In a dutch oven type pan, heat the oil, sauté the rice for a few minutes, add the onion and cook until transparent.
Pour in the water and add the the rest of the ingredients.

Bring to a boil over medium heat, turn the heat to as low as you can get it, Cover with a tight fitting lid and cook for about 25 minutes or until the rice is tender. The rice will continue to cook after you turn the heat off, so you may want to pull it a little underdone.