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1. Heat the olive oil in a large heavy-bottomed pot with a tight-fitting lid over medium heat. Add the bacon and cook for 5 minutes until the fat renders and the edges begin to crisp.
2 tbsp olive oil,
4 slice smoked bacon or salt pork, diced
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2. Add the onion and green bell pepper and sauté for 5 minutes until softened. Stir in the garlic and chopped cilantro and cook for 1 minute until fragrant.
1 piece yellow onion, finely chopped,
1 piece green bell pepper, finely chopped,
6 clove garlic,
0.5 cup fresh cilantro, finely chopped
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3. Stir in the tomato sauce, sazón, oregano, cumin, black pepper and bay leaves. Cook for 3 minutes, stirring, until the sauce darkens and thickens slightly into a rich recaito-style base.
0.5 cup tomato sauce,
2 tsp sazón seasoning (with annatto),
1 tsp dried oregano,
1 tsp ground cumin,
2 piece bay leaves,
0.5 tsp black pepper
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4. Add the rice and stir for 2 minutes to coat every grain in the seasoned base. Stir in the pigeon peas, olives, chicken stock and salt, and bring to a boil over high heat.
2 cup long-grain white rice,
1 can canned pigeon peas (gandules), drained and rinsed,
2.5 cup chicken stock,
0.3 cup pimento-stuffed green olives,
1 tsp salt
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5. Boil uncovered, without stirring, until the liquid reduces level with the rice, about 5 to 7 minutes. Stir once from the bottom, then reduce the heat to the lowest setting, cover tightly and cook for 20 minutes.
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6. Remove from the heat and rest, covered, for 10 minutes. Discard the bay leaves, fluff with a fork, scraping up the crispy bottom layer (pegao), and garnish with fresh cilantro.
2 tbsp fresh cilantro (garnish)
