1-First Step: Mise en place Measure out all ingredients before you start. Drain and rinse the canned pigeon peas (gandules) if using. Chop the country ham or bacon if using and set out the sofrito, tomato paste or sauce, Sazón, bouillon cube, dried Italian seasoning or oregano, bay leaves, olives, and cilantro.

2-Second Step: Heat and sauté Heat a caldero or heavy Dutch oven over medium heat. Add 1 tablespoon olive oil. Add 1/3 cup diced country ham or bacon if using, and 1/3 cup sofrito. Stir constantly until fragrant and tender but not browned, about 4 minutes. This step builds the flavor base for authentic Puerto Rican rice.

3-Third Step: Add tomato and bouillon Add 2 tablespoons tomato paste or 1/3 cup tomato sauce and 1 cube chicken bouillon. Stir well to combine so the tomato and bouillon dissolve into the sofrito and ham mixture.

4-Fourth Step: Add peas, herbs, and liquid Add the drained pigeon peas (15 ounce can, or 2 cups fresh/frozen), 1 teaspoon dried Italian seasoning or oregano, 2-3 bay leaves, and 3 cups water or low sodium chicken broth. Stir in 1 1/2 teaspoons Sazón seasoning with achiote. If using, add 1/4 cup chopped fresh cilantro and 2 tablespoons pimento stuffed olives now. Bring the liquid to a boil and taste for salt add more bouillon if needed. Aim for a well-seasoned, slightly strong liquid since the rice will absorb flavor as it cooks.

5-Fifth Step: Add rice and initial cook Once the pot is boiling, stir in 2 cups parboiled rice, making sure to fully submerge the grains and evenly distribute pigeon peas. For parboiled rice, use about 1.5 cups liquid per 1 cup rice; our recipe uses a slightly seasoned 3:2 liquid-to-rice ratio that works with parboiled rice. If you were using regular long-grain rice, you would increase liquid to a 2:1 ratio. Cook uncovered over medium heat until most visible liquid is absorbed this usually takes about 8 to 10 minutes. Keep an eye so the bottom does not scorch and stir once gently to prevent clumping.

6-Final Step: Steam and finish After most liquid is gone, stir the rice, cover the pot, lower heat to low, and let steam for 20 to 25 minutes. Do not lift the lid during this time if you can avoid it; steam is doing the finishing work. When time is up, remove from heat, fluff gently with a fork, discard bay leaves, and serve. Adjust salt if needed. Garnish with extra cilantro if desired and enjoy your Puerto Rican rice with pigeon peas.