Arroz con Gandules (Puerto Rican Rice and Pigeon Peas) Recipe (with Video)

1. Place your caldero over medium heat and add your achiote oil, sofrito, tomato sauce and chicken bouillon paste. Stir for about 1-2 minutes, until fragrant.
2. Add the water or stock and seasonings. Stir well. Taste and adjust seasonings, if necessary. The liquid should be heavily seasoned to ensure very flavorful rice!
3. Add gandules, olives and bay leaf (if using). Bring to a boil.
4. Add the rice. Stir well to evenly distribute the rice and pigeon peas. Add fresh cilantro on top and cover. Lower the heat to medium low.
5. Allow the rice to cook for 25 minutes, covered.
6. After 25 minutes, uncover the caldero and remove the cilantro springs
7. Carefully fluff the rice by lifting and flipping over spoonfuls of rice with a large kitchen spoon. The grains of rice should be fluffy and fully cooked.