1-Start by heating 1 tablespoon of olive oil in a caldero or Dutch oven over medium heat, which helps build that flavorful foundation. Once it’s hot, add 1/3 cup diced country ham or bacon if you’re using it, along with 1/3 cup sofrito, and stir constantly for about 4 minutes until everything smells amazing and is tender but not browned.

2-Next, stir in 2 tablespoons tomato paste or 1/3 cup tomato sauce and 1 chicken bouillon cube, mixing well to blend the flavors. Then, add the 15-ounce can of drained and rinsed pigeon peas (or 2 cups fresh or frozen gandules), 1 teaspoon dried Italian seasoning or oregano, 2-3 bay leaves, 1/4 cup chopped fresh cilantro if you like, and 2 tablespoons pimento-stuffed olives for extra kick. Pour in 3 cups water or low-sodium chicken broth, bring it to a boil, and taste to see if it needs more bouillon for saltiness.

3-Once it’s boiling, add 2 cups parboiled rice, stirring to make sure it’s submerged and the peas are spread out evenly. Cook uncovered until most of the liquid is absorbed, then give it a stir, cover the pot, reduce the heat to low, and let it steam for 20-25 minutes until the rice is fluffy and fully cooked. For variations, you can use our guide on making fresh sofrito to enhance the flavor even more. This method, using parboiled rice in a caldero, ensures great texture while the sofrito and tomato paste keep it authentically delicious, serving up to 8 people with a balanced mix of nutrients.