1 teaspoon vegetable oil
1 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Sazon seasoning with cilantro
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
1 (15-ounce) can sweet kernel corn, rinsed and drained
1 cup diced colored bell peppers
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish

Place a 3-quart saucepan over medium heat and add oil.
Add the onion and cilantro.
Continue to cook for 5 minutes until the onion is soft.
Add the rice, oregano, cumin, salt, achiote, pigeon peas, corn and bell peppers.
Cook for 5 to 7 minutes until the rice is opaque.
Stir in the tomato paste and water and bring to boil.
When all the water is absorbed, cover tightly and reduce the heat to low.
Cook for 25 to 30 minutes until tender.
Serve on a decorative platter and garnish with cilantro.