This can be made in two ways, either using a rice cooker such as the Zojirashi, or in a pan.
I will describe the pan approach first, then the rice cooker.
In a 3-4 quart pan, place the EVOO over moderate low heat. When hot enough add the sofrito.
When the sofrito becomes fragrant and reduced, add the pigeon peans, olives, red peppers and the tomato sauce. Cook this down, stir constantly.
In a small bowl, place the adobo, garlic powder, salt, Sazon con Azafran, onion powder, black pepper, oregano, and mix well. Then sprinkle over the cooking mixture.
Once this mixture is well mixed, and cooked down, turn off the heat and set aside.
Measure out the rice and place in a fine mesh strained and rinse very well.
Add the honey and pour in the water, then add the rice. Mix, then cover the pot.
Cook the rice for ~ 15 minutes until the rice is cooked.
Zojirushi: Making this dish in a rice cooker.
Make the sofrito and pigeon pea mixture as described above. Once cooked set it aside.
In the Zojirushi, put in water enough for 2 1/2 cups of rice. The extra liquid from the mixture will replace the lower water amount.
Add the honey, mixture and the rice to the Zojirushi bowl and mix well.
Put the rice cooker setting on white rice and cook
Keyword Puerto Rican Cuisine, rice dishes, Vegetarian rice