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
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
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