Chef Dale from Presence Saints Mary and Elizabeth Medical Center is chopping up the cauliflower and cooking up some homemade sofrito.
Heat your caldero or Dutch oven to medium heat, and add your olive oil and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
Next add in the sazon, tomato sauce and chicken stock. Stir to combine.
Add the water, Italian seasoning, cilantro, bay leaves, and olives. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in a sprinkle of Adobo until it's well seasoned. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
Add in the drained pigeon peas, then bring the mixture back up to a boil. Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
Allow the rice to absorb all the visible liquid, uncovered. Once most of the visible surface liquid is absorbed, stir and cover the rice, lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.
Put the garlic into a tall jar or beaker, then process to a paste using a hand-held blender.
Put a saucepan over medium heat and add the oil. Fry the garlic until browned.
Meanwhile, process the onion in the blender. Add to the pan with the garlic.
Lower the heat, add the herbs, then fry, stirring frequently, until the onion has browned.
Add four-fifths of the tomatoes and cook for 30 minutes.
Add the remaining tomato, cook for 30 more minutes, then season with salt and pepper.