After rinsing the cilantro with filtered water, pull all the stems off the cilantro, and place all the leaves in a blender. Add 1/4 cup of water and blend on high speed for 50 seconds until cilantro turns into a paste (or more like a green liquid. Either way is fine). Set aside the cilantro blend. In a medium pot, add the coconut oil and place it in the stove on high heat. Add the onion, garlic, a pinch of black pepper and sea salt. Saute for about two minutes or until onions are translucent. Bring the heat down to medium high, add the cilantro paste and aji amarillo, and mix. Then add the brown rice and saute for about two more minutes. Add the corn, peas, red bell pepper and olive oil 1/2 tablespoon of sea salt, and blend well. Add three cups of water and mix with all ingredients. Turn heat back to high and cover. As soon as the water starts boiling, turn the heat down to medium low and set your timer for 1 hour and 15 minutes. Once the timer goes off, check the rice. If there is still some water left but the rice is cooked, mix well, turn the heat to medium high, and let it cook for about 10 more minutes. Check it again and taste. Add more sea salt if needed. Even if there is still some water but the rice is cooked, turn the heat off and blend together. I serve it a little “wet”, but the water will eventually dry out as it sits in the pot while cooling off.