In a sauce pan, add the Oil (3 tablespoon), Onion (1), Cubanelle Pepper (1), Garlic Paste (1 teaspoon), Chicken Bouillon Cube (3), Distilled White Vinegar (1 1/2 teaspoon), Tomato Paste (1/4 cup), and Olives (1/4 cup). Cook until the chicken bouillon cubes have dissolved.
Add the Pigeon Peas (15 ounce) and mix to combine. Add Long Grain White Rice (3 cup), Water (3 1/2 cup), and Fresh Cilantro (2 sprig). Taste the water and add Salt (to taste) if needed.
Cover and cook until the water has evaporated. Once the water has evaporated, reduce the heat to low and cook for 25-30 minutes.
Remove the cilantro and cubanelle pepper. Serve and enjoy!