Rice with Pigeon Peas (Arroz Con Gandules)

In a sauce pan, add the Oil (3 Tbsp) , Onion (1) , Cubanelle Pepper (1) , Garlic Paste (1 tsp) , Chicken Bouillon Cubes (3) , Distilled White Vinegar (1/2 Tbsp) , Tomato Paste (1/4 cup) , and Olives (1/4 cup) . Cook until the chicken bouillon cubes have dissolved.

Add the Pigeon Peas (2 1/2 cups) and mix to combine. Add Long Grain White Rice (3 cups) , Water (3 1/2 cups) , and Fresh Cilantro (2 sprigs) . Taste the water and add Salt (to taste) if needed.