Serves 4

Ingredients

• 2 tablespoon olive oil

• 1/4 c bacon, diced

• 1/3 c sofrito

• 3 c chicken broth, low sodium

• 2 tsp sazón seasoning

• 1 cube chicken bouillon

• 2 tbsp tomato paste

• 1 tsp oregano, dried

• 3 bay leaves

• 3 Tbsp pimento stuffed olives, chopped

• 15 ounce can pigeon peas, drained & rinsed **

• 2 cups parboiled rice

To Serve (optional):

• 2 Tbsp Chili Pepper Jam (or more to taste)

• 1 Egg, fried, sunny side up

• Chives, chopped

** If you can’t find pigeon peas you can substitute with black eye peas

Directions

1. Add olive oil to a dutch oven over medium heat. Add bacon & sofrito, string occasionally until fragrant and bacon is cooked but not browned.

2. Add the Sazon, tomato paste & chicken bouillon. Stir to combine.

3. Add the drained pigeon peas**, oregano, bay leaves, olives and broth. Bring to a boil.

4. Once boiling, add the rice. Stir & cover to cook until most of the liquid is absorbed.

5. Stir the rice again then cover again. Lower heat to low & allow to steam cook for another 20-25 minutes until all liquid is absorbed and grains are fluffy.

6. Take off heat and fry your egg in separate pan.

7. Serve immediately topping arroz with egg, chili pepper jam & sprinkle with chives.

8. Enjoy!

*** Image by Samantha Hillman ***