Ingredients:

  • 600g long-grain white rice, rinsed
  • 425g canned green pigeon peas, drained and rinsed
  • 120ml sofrito
  • 115g lean smoked ham, diced
  • 720ml low-sodium chicken broth
  • 60ml tomato sauce
  • 45g pimiento-stuffed olives and capers
  • 30ml extra virgin olive oil
  • 1 packet sazón with culantro and achiote

Instructions:

  1. Heat the olive oil in a caldero or heavy-bottomed Dutch oven over medium-high heat. Add the diced smoked ham and sauté until the edges are golden brown.
  2. Add the sofrito to the pot and sauté for 3-5 minutes, allowing the water to evaporate and the aromatics to bloom in the oil.
  3. Stir in the pimiento-stuffed olives, capers, tomato sauce, and the sazón packet until well combined.
  4. Add the rinsed rice and drained pigeon peas. Stir for 1-2 minutes to ensure every grain of rice is coated in the oil and aromatic base.
  5. Pour in the low-sodium chicken broth. Bring the mixture to a rolling boil.
  6. Allow the liquid to boil uncovered until it reduces to the level of the rice and small steam holes appear on the surface.
  7. Give the rice one gentle stir from the bottom. Reduce the heat to low. Cover the pot tightly with a lid (optionally using aluminum foil under the lid to create a better seal).
  8. Steam for 20 minutes. Turn off the heat and let the rice rest for 10 minutes before fluffing with a fork to serve.