One recipe for pigeon peas and rice requires 2 cups of rinsed extra long grain rice, such as Canilla, approximately 4 to 5 cups of hot water or beef broth, 1/2 cup of sofrito, 1 16-ounce can of pigeon peas and 2 tablespoons of capers mixed with olives, or alcaparrado. 1 packet of Sazon with achiote, 1 can of tomato sauce and 3 tablespoons of oil are the remaining ingredients.
Add the Sazon, sofrito, tomato sauce, alcaparrado and oil to a medium sized heavy-bottom pot, such as a caldero or a Dutch oven, and cook over medium heat for about four minutes. Add the remaining ingredients and enough water or broth to cover by at least 1 inch above the rice.
Add salt in increments of 1 teaspoon, stirring and tasting in between until you achieve the desired saltiness. Bring the water to a boil and cook the rice until it absorbs most of the water. The consistency should be similar to a thick soup. Stir the rice gently from the bottom of the pot to the top once or twice only during the entire cooking time.
Cover the pot, and turn the heat down low. Cook the rice for 30 minutes or until it is tender. Add pepper to taste.