3 Tbsp Olivari Mediterranean Classic Olive Oil
2 cups White Rice
1 can Pigeon Peas
1/2 cup Red Bell Pepper, diced
1/4 cup Poblano Pepper, diced
2 Tbsp Garlic, minced
1/4 cup Onion, diced
2 tsp Cumin, ground
1 tsp Oregano
1 tsp Salt
4 cups Vegetable Stock
2 Tbsp Cilantro, chopped
1) In a sauce pot over high heat, add Olivari Mediterranean Classic Olive Oil, red bell pepper, poblano pepper, garlic and onion, cook for 2 minutes.
2) Add pigeon peas, cumin, oregano and salt, stir to coat evenly.
3) Add rice and vegetable stock to pot and bring to a boil, reduce to a simmer and cover.