Puerto Rican Rice with Pigeon Peas

Instructions

1. Prepare the base
   Heat the oil in a large caldero or heavy pot over medium heat. Add the sofrito and sauté for 2-3 minutes until fragrant and slightly reduced.
2. Build the flavor
   Add the tomato sauce, Sazón, alcaparrado (or olives), bay leaves, and oregano. Stir well and cook for about 2 minutes to blend the flavors.
3. Add rice and liquid
   Add the rinsed rice to the pot and stir to coat with the sofrito mixture. Pour in the chicken broth or water and bring to a boil. Season with salt and pepper to taste.
4. Add pigeon peas
   Once boiling, add the drained pigeon peas and stir gently to distribute them evenly throughout the rice.
5. Cook the rice
   Lower the heat to medium-low, cover the pot and cook for about 20 minutes, or until most of the liquid has been absorbed.
6. Steam to perfection
   Stir the rice from bottom to top once, then reduce heat to the lowest setting. Cover and let steam for an additional 15-20 minutes until the rice is tender and fluffy.
7. Rest and fluff
   Remove from heat, discard bay leaves, and let the rice rest covered for 5 minutes. Fluff with a fork before serving.