Recipe courtesy of Kelis Rogers
55 min
25 min
8 servings


  • 2 tablespoons olive oil
  • 1/2 cup store-bought sofrito or homemade Saucy Sofrito, recipe follows
  • 1/2 small yellow onion, minced 
  • One 15-ounce can pigeon peas, drained and rinsed
  • 2 cups long-grain white rice 
  • 3 tablespoons sazon con achiote (seasoning mix with annatto), such as Goya
  • 4 cups chicken stock
  • Kosher salt and freshly ground black pepper
Saucy Sofrito:
  • 4 ounces assorted peppers, such as Hatch chiles, aji dulce chiles or Italian frying peppers, stemmed, seeded and chopped
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup olive oil
  • 2 tablespoons apple cider or white vinegar
  • 6 cloves garlic, smashed
  • 1 large white onion, roughly chopped
  • 1 medium green bell pepper, stemmed, seeded and roughly chopped
  • 1 medium red bell pepper, stemmed, seeded and roughly chopped
  • 1 serrano pepper, stemmed, seeded and roughly chopped


Heat the oil in a large cast-iron pot or 6-quart saucepan. Add the sofrito and onions and cook until the onions are soft, about 6 minutes. Add the pigeon peas and saute for 2 minutes. Add the rice and sazon con achiote and cook until the rice is lightly browned.

Add the chicken stock, bring the mixture to a boil and then reduce the heat to medium low. Cover and cook until the rice is tender, about 30 minutes or longer depending on how soft you like your rice. Season with salt and pepper and serve.

Saucy Sofrito:

Combine the assorted peppers, cilantro, parsley, olive oil, vinegar, garlic, onions, green and red bell peppers and serrano peppers in the bowl of a food processor and puree, stopping occasionally to scrape down the sides of the bowl, until a coarse paste forms, about 1 minute.

Sofrito can be refrigerated up to a week and kept frozen for up to 3 months.

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