Arroz con Gandules

Prepare the sofrito. In the bowl of a food processor, add ½ yellow onion, 1 cubanelle pepper, ½ small red bell pepper, 4 garlic cloves, and ½ cup cilantro. Pulse until pureed, but still chunky, about 20 pulses, scraping down the sides of the bowl as needed. Divide the sofrito in half, setting half aside in the refrigerator.

Heat 1 tbsp olive oil in a large saucepan over medium-high heat until shimmering. Add ½ small onion and cook until softened, about 4 minutes. Add half the sofrito, minced garlic, ¼ cup green olives, 1 packet sazon, 1 tsp cumin, 2 tsp adobo seasoning, and 1 cup long grain rice, stirring to incorporate, about 1 minute.

Add 4 oz tomato sauce, 1 ½ cups broth, 1 tsp kosher salt, and 1 can pigeon peas. Remove saucepan from heat and pour rice mixture into a Suvie pan. Input settings and cook now.

Cook in Bottom Zone: Slow Cook High for 1 hour and 15 minutes

After cooking, fluff rice with a fork and season to taste with salt and pepper. Serve with reserved sofrito.