Moro de Guandules

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2 tablespoons olive oil

2 tablespoons cilantro, chopped 

3 cloves garlic, minced

1/2 red bell pepper, stemmed, seeded and chopped

1/4 red onion, finely chopped 

1/2 cup tomato sauce 

3 teaspoons sazón seasoning

1/2 teaspoon dried oregano 

1/4 teaspoon ground black pepper 

1 bay leaf 

One 15-ounce can green pigeon peas, drained 

1/4 cup sliced pitted manzanilla olives, optional 

Kosher salt

3 cups long-grain white rice