Recipe(tried): Moro de guandules con coco (Rice with pigeon peas and coconut)

Moro de guandules con coco (Rice with pigeon peas and coconut)
This version of moro de guandules is an obligatory addition to any special meal Dominican-style. It is also part of traditional Dominican Christmas dinner.
Serve: 4 people

4 cups of rice
2 cups of boiled green pigeon peas
2 cups of coconut milk
4 cups water
5 tablespoons of oil
4 teaspoons of tomato paste
1/4 cup of chopped green peppers
1 pinch of oregano
1/2 teaspoon mashed garlic
1/8 cup of capers
1/4 cup of chopped celery
1 teaspoon of finely chopped parsley
1 teaspoon of finely chopped coriander/cilantro
1/2 teaspoon of thyme leaves
1 cube of chicken stock
1 teaspoon of salt

Heat 3 spoons of oil in an iron pot and add the herbs, olives, spices and the salt. Stir while adding the tomato paste. Add the peas, also while stirring, then add the chicken stock. Once well heated, add the remaining water and coconut milk and bring to a boil. Add the rice and stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.