Moro de Guandules [Recipe + Video] Rice with Pigeon Peas | Asopao & Congee Recipes | Umami

Ingredients

• 2 tablespoons olive oil (divided)
• 1 teaspoon chopped cilantro (or parsley)
• ¼ cup chopped celery
• ⅛ cup capers (optional)
• 1 teaspoon mashed garlic
• 12 pitted green olives (cut into halves, optional)
• ¼ cup chopped cubanelle (1 pepper, aprox)
• 1 oregano (dry, ground)
• 2 teaspoons salt
• 3 cup pigeon peas (boiled or canned)
• ½ cup tomato sauce
• 2 cup coconut milk (or broth or water)
• 4 cup rice (medium grain, carolina, canilla)