chicken brothjust enough to cover the rice by just under an inch in the pot
1Tbsppique hot sauce
1Tbspsazón con achiote
salt, pepper, and garlic powderor adobo, to taste
fresh cilantrofor garnish
plátanos madurosfor serving
Instructions
In a large heavy-bottom pot (caldero or dutch oven), heat olive oil and sauté the sofrito, tomato paste, olives, and roasted red peppers until fragrant.
Add the pigeon peas, chorizo, and seasonings (Sazón, salt, pepper, garlic powder). Stir to combine.
Stir in washed rice, ensuring everything is coated with the seasoning mixture.
Add the coconut milk, vinegar, hot sauce, and enough stock to cover the rice by just under an inch. Stir gently.
Cook over medium-high heat until the water has mostly evaporated, then lower the heat, cover the pot, and simmer for 15-20 minutes until the rice is tender.
Fluff with a fork and serve with plantains on the side!
