Make the Sofrito: Add olive oil into a medium-pot & set over moderate heat.
After oil is hot, then add green bell pepper, onion, peppermint and garlic. Saute till green peppers soften and onions are translucent for 2-4minutes.
Bring heat to low & then add sazon and tomato sauce, simmer for 2-3minutes till sauce comes together.
Add from the chickpeas-beans and broth then simmer uncovered over low-heat as you cook the rice, stirring periodically, so the spices infuse with the beans.
If you become aware of the liquid becoming too low, this probably means simmering at too high of a heat, but no worries you can just add yet another ½ cup water or broth.
While the chickpeas are simmering with sofrito, begin making the rice: Add oil into a medium-pot, set over moderate heat. After oil is hot, add green pepper, onion, peppermint and garlic.
Saute till onions are translucent and green peppers soften for 2-4minutes. Bring warmth to medium-low and add tomato sauce, then sazon and simmer for 2minutes or till sauce comes together.
Next add in whole can of pigeon-peas (together with all the liquid DO NOT DRAIN) add 3 cups water and bring to a boil. When it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer for 20minutes till rice is tender.
Taste the rice and adjust seasonings as needed, such as adding additional salt.
To serve: add beans and rice into a bowl with additional sauce in the beans, garnish with cilantro and avocado slices.
