How to Make It
In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion and sauté for five minutes, until softened. Add the olives, capers, adobo, cumin, garlic, rice and sofrito and sauté for two minutes over moderate heat.
Add the tomato sauce and chicken broth, stirring, then cover and cook for 30 minutes. Remove from the heat, stir in the pigeon peas, and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve.