Into a saucepan, add
Water (3 3/4 cups)
Short Grain White Rice (2 cups)
Pigeon Peas (1 cup)
Oil (2 Tbsp)
Adobo Seasoning (1 Tbsp)
Chicken Bouillon Cubes (2)
Goya® Sazon con Culantro y Achiote (1 pckg)
. Stir to combine. Bring mixture to a boil and cook for 5 minutes.
Lower heat to medium. Cover and cook for an additional 10 minutes.
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