Moro de Guandules con Coco (Rice with Pigeon Peas and Coconut)

Ingredients:

• 2 tbsp cooking oil, divided
• 1/2 tsp fresh parsley, finely chopped
• 1/2 tsp fresh cilantro, finely chopped
• 1/4 tsp fresh thyme, mined
• 1/2 tsp salt
• 6 pitted olives, halved
• 2 cups rice
• 1 15-oz can pigeon peas
• 1 cups coconut milk
• 2 cups water
• 2 tsp tomato paste
• 1/2 tsp powdered chicken stock
• about 1/4 of a small green bell pepper, chopped fine
• 1 pinch oregano
• 1 clove garlic, pressed
• 2 tbsp capers

Directions:

1. Heat 1 1/2 tbsp oil in a large pot and add the seasonings, herbs, salt and olives. Keep stirring until fragrant, then add the tomato paste.
2. When well blended, add the pigeon peas and chicken bouillon, then the water and coconut milk. Bring to a boil.
3. Add the rice, stirring occasionally to keep it from sticking. Let most of the water burn off, then cover and turn the flame down to its lowest setting. Let simmer for 15 minutes, then stir and add the remaining oil.
4. Cover and let simmer for an additional five to 10 minutes. The rice should be al dente.