For the Beans:

• 1 pound dry pinto or pink beans, soaked overnight for 6–8 hours
• 6–8 cups water or vegetarian broth
• 1–2 bay leaves

For the Sofrito (for the beans):

• 2 teaspoons olive oil
• ½ cup finely diced yellow onion
• ½ cup finely diced green bell pepper
• ¼ cup finely diced cilantro
• 3 cloves garlic, minced
• 1 cup no salt added tomato sauce
• 3 teaspoons Sazon Culantro y Achiote

For the Rice:

• 2 teaspoons olive oil
• 1/3 cup finely diced yellow onion
• 1/3 cup finely diced green bell pepper
• 1/4 cup finely diced cilantro
• 2 cloves garlic, minced
• 1/2 cup no salt added tomato sauce
• 3 teaspoons Sazon Culantro y Achiote
• 1/8 teaspoon adobo
• 1 (15 oz) can Goya Green Pigeon peas
• 3 cups water
• 2 cups basmati white rice