Ingredients:

  • 1 medium green bell pepper, finely chopped (approx. 1 cup / 150g)
  • 1 medium red bell pepper, finely chopped (approx. 1 cup / 150g)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 4 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1/4 cup chopped cilantro (approx. 10g)
  • 2 ají dulce peppers (or 1/2 teaspoon smoked paprika as substitute)
  • 2 tablespoons olive oil (30ml)
  • 4 ounces salt pork or bacon, diced (115g) (optional)
  • 1 packet Sazon with achiote (approx. 0.14 oz / 4g)
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon cumin (1g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1 (15-ounce) can pigeon peas (gandules), drained and rinsed (approx. 425g)
  • 2 cups long-grain rice, rinsed (approx. 400g)
  • 3 cups chicken broth (or vegetable broth) (approx. 700ml)
  • 1 (8-ounce) can tomato sauce (approx. 225g)
  • 1 bay leaf
  • Salt to taste

Instructions:

  1. Prepare the Sofrito: Combine all sofrito ingredients.
  2. Sauté Aromatics: Heat olive oil in a pot over medium heat. Add salt pork (if using) and cook until browned and crispy. Add the sofrito and sauté until fragrant and softened.
  3. Add Spices & Gandules: Stir in Sazon, oregano, cumin, and pepper. Add pigeon peas and stir to coat.
  4. Add Rice & Liquids: Add rinsed rice, chicken broth, and tomato sauce. Bring to a boil.
  5. Simmer: Reduce heat to low, add bay leaf, cover tightly, and simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed. Do not stir while simmering.
  6. Rest: Remove from heat and let stand, covered, for 10 minutes.
  7. Fluff & Serve: Fluff rice with a fork and serve.