Prepare the masonry. In a deep frying pan, add a drizzle of olive oil, heat and add the onion, peppers and sauté at medium-high heat, stirring constantly. Add the rice and sauté at medium heat for several minutes. Add the drained stewed pigeon peas (reserve the stew liquid and use what is necessary to make the mamposteao) and then add the fried and chopped bananas and the minced coriander. Saute for a few seconds. Serve hot.