1-Heat the olive oil in a caldero or Dutch oven over medium heat and sauté the bacon or ham, if you’re using it, with the sofrito for about 4 minutes until it’s softened and fragrant but not browned.

2-Add the tomato paste or sauce and chicken bouillon cube, stirring well to mix everything together before incorporating the pigeon peas, Italian seasoning or oregano, bay leaves, water or broth, cilantro, and olives if desired.

3-Bring the mixture to a boil, then taste and adjust the seasoning with more bouillon if it needs a boost.

4-Once it’s ready, add the rice, stir to combine, and make sure the rice and peas are submerged in the liquid.

5-Cook uncovered until most of the liquid is absorbed, then stir, cover tightly, reduce the heat to low, and let it steam for 20 to 25 minutes until the rice is fully cooked and fluffy.

6-First Step: Rinse the rice thoroughly under cold water to remove excess starch, then drain well to prevent clumping, though remember not to rinse parboiled rice too much as it can affect the texture.

7-Second Step: In a large pot, heat olive oil over medium heat and sauté the sofrito until fragrant, about 2-3 minutes, adding in any ham or bacon if desired.

8-Third Step: Add gandules (pigeon peas) and seasonings including sazón and cumin, stirring to combine.

9-Fourth Step: Pour in the rice and cook for 1-2 minutes to toast, enhancing the flavor.

10-Fifth Step: Add the broth, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender.

11-Sixth Step: Remove from heat and let sit covered for 5 minutes to absorb steam.

12-Final Step: Fluff rice with a fork, stir in fresh cilantro, and serve warm, adjusting for dietary needs like using vegetable broth for vegan options.