Stir constantly until fragrant and tender, but not browned, about 4 minutes. Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine. Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Instructions. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook while stirring occasionally until the veggies begin to soften but not brown, 4 to 5 minutes. Add in the can of black beans (beans and liquid), cooked rice, salsa, broth, honey, and cilantro.
Remove the chicken and shred or cut into small pieces, reserving the broth. Set chicken aside and keep warm. Rinse the rice and put it in a large pot or rice cooker with the vegetable oil, salt, annatto, and one of the garlic cloves. Add 6 1/2 cups of chicken broth to cover the rice about one inch deep. If there isn’t enough broth, add water.
Step 2. Add beans and broth, and bring to a simmer. Cook until broth thickens, forming a sauce, about 3 minutes. Step 3. Add rice and 1 teaspoon salt, and increase heat to high, stirring well to incorporate. If you want a moister rice, simply add more broth. Step 4.
Add the uncooked long-grain white rice to the pan and brown the rice with the onions for about 5 minutes. Add the diced tomatoes and chilies. Add the salsa, chicken broth, cumin, salt and pepper. Bring the rice to a boil and then lower the heat to low heat, cover, and let the rice simmer for 20 minutes. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.

For the best results, use Chinese-style medium-grain rice, jasmine rice, or sushi rice. Rice should either be cooked fresh, spread on a tray, and allowed to cool for five minutes, or, alternatively, transferred to a loosely covered container and refrigerated for at least 12 hours and up to 3 days.

Transfer mixture to a slow cooker. Cover and cook on low heat setting six to eight hours or on high setting three to four hours, until hot and bubbling. Stir in fish and lemon juice. Cover and cook on high heat setting 20 minutes or until fish is cooked through. Stir in capers and pour mixture onto a deep platter.
Stir and bring to a hard boil, with large bubbles breaking through the surface of the rice. Stir once more, turn the heat to low, and cover the pot. Simmer the rice over low heat until the rice is tender, about 15 minutes. Take the pot off the heat, but leave it covered. Let it rest, covered, for 10 minutes. .
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