In a large, thick-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat until it shimmers.

Add finely chopped small onion and medium green bell pepper, and sauté for about 2 minutes until they begin to soften.

Add undrained green pigeon peas, chopped fresh cilantro, minced garlic clove, capers, pimento-stuffed olives, and chopped chorizo sausage. Sauté for another 2-3 minutes until onions are translucent and peppers are tender.

Pour in 6 cups of water, then add chicken bouillon cubes, ground cumin, paprika, and salt. Bring to a boil, stirring to dissolve bouillon cubes.

Add 3 cups of rice to the boiling mixture and cook uncovered for about 3 minutes.

Lay 5 whole cilantro sprigs across the top of the rice, cover the pot, reduce heat to low, and simmer for approximately 25 minutes until rice is tender and liquid is absorbed.

Remove cilantro sprigs and gently fluff the rice with a spoon before serving.