1/4 cup onion, chopped
1 oz. of achiote oil
3 oz. sofrito
2 1/2 cups water
2 cups of fresh or canned pigeon peas
4 oz. tomato sauce
2 cups white rice
15 green olives
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of black pepper
pinch of oregano
2 beef bouillon cubes
1oz. unsmoked salty back bacon (tocino or pancetta)
Over medium heat, bring the the achiote oil and the salted fatback to a simmer in a medium-sized saucepan until golden. Add onion and cook until soft and translucent. Add sofrito and simmer until mixture starts to thicken, about 5 minutes. Add water and remaining ingredients and stir for a bit to keep rice from sticking on bottom. Bring to boil over medium high heat then turn heat to low, cover, and allow to simmer for 20 minutes. Uncover, remove from heat and gently stir mixture. Cover and put back over heat and cook for 20 more minutes or until done.
