Step 1

Process 1/2 chopped medium yellow onion, 1/2 chopped medium bunch fresh cilantro, 1/2 chopped medim green bell pepper, and 6 peeled garlic cloves in a food processor until finely chopped and the texture of pesto, about 30 seconds. Reserve 1/2 cup of sofrito for the rice; the remaining can be refrigerated in an airtight container for up to 4 days, or frozen for up to 6 months.

Step 2

Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add 1 tablespoon sazón seasoning and cook, stirring frequently, until fragrant, about 30 seconds. Add 1 1/2 cups long-grain white rice and cook, stirring often, until fragrant, about 2 minutes.

Step 3

Stir in the reserved 1/2 cup sofrito, 2 1/2 cups water, 1 (about 15-ounce) can pigeon peas (drained and rinsed), 1/4 cup pitted Manzanilla olives, 2 tablespoons diced pimento peppers if using, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Bring to a boil.

Step 4

Reduce the heat to low to maintain a simmer. Cover and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Taste and season with more kosher salt as needed.