In your large pot, heat the olive oil over medium heat.

Add the diced onion and bell pepper to the pot, cooking until softened for 3-5 minutes.

Mix in the minced garlic, oregano, cumin, and paprika.

Stir in the long-grain rice, coating it with the oil and spices.

Carefully add the chicken or vegetable broth to the pot.

Add the drained pigeon peas and stir well.

Season with salt and pepper to taste, then bring the mixture to a boil.

Lower the heat to a simmer and cover the pot, allowing it to cook for about 20 minutes.

Once the rice is tender and the liquid is absorbed, remove it from heat.

Let it sit for a few minutes, then fluff with a fork before serving.