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© Meredith Corporation. All rights reserved. Used with permission.
In a medium skillet, heat oil over medium heat. Add garlic, cilantro, and oregano; cook and stir for 30 seconds.
Add chicken broth, tomato paste, and adobo sauce; bring to boiling. Add uncooked rice; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed and rice is tender, stirring once halfway through cooking. Stir in pigeon peas; heat through.