Ingredients:

  • 2 Tbsp Olive Oil (or Annatto/Achiote Oil)
  • 2 oz Diced Salt Pork (Tocino) or Ham (optional)
  • 1/2 cup Homemade Sofrito
  • 1/4 cup Canned Tomato Sauce
  • 1 packet Sazón with Achiote/Annatto
  • 1/2 tsp Dried Oregano
  • 1 (15 oz) can Canned Pigeon Peas (Gandules), drained and rinsed
  • 1/4 cup Spanish Olives with Pimentos
  • 1 large Bay Leaf
  • 2 cups Medium-Grain White Rice, rinsed
  • 3 cups Chicken Broth (low sodium)
  • 1 tsp Kosher Salt (to start)

Instructions:

  1. Prep the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. This removes excess starch, which is vital for achieving fluffy, separate grains. Set aside to drain well.
  2. Render the Fat (If using salt pork): Heat the olive oil (or achiote oil) in the caldero over medium heat. Add the salt pork/ham (if using) and cook until browned and crisp. Remove the crisped meat and set aside, leaving the rendered fat in the pot.
  3. Bloom the Sofrito: Add the prepared sofrito to the hot oil/fat. Sauté gently for 3–5 minutes until deeply fragrant and slightly softened.
  4. Build the Colour Base: Stir in the tomato sauce, sazón, and oregano. Cook for 1 minute, scraping up any bits from the bottom of the pot. The oil should turn a vibrant reddish-orange.
  5. Add Final Aromatics: Stir in the drained gandules (pigeon peas), olives, and bay leaf. Cook for 2 minutes to meld the flavours.
  6. Add Liquid and Seasoning: Pour in the chicken broth and add the initial teaspoon of salt. Bring the mixture to a rapid, rolling boil. Taste the liquid and adjust seasoning if necessary.
  7. Introduce the Rice: Once boiling vigorously, gently add the rinsed and drained rice, distributing it evenly across the bottom of the pot.
  8. Initial Absorption (The Boil Down): Allow the mixture to boil vigorously, uncovered, for about 8–10 minutes. Do not stir deeply. Continue boiling until the liquid level drops below the rice line, and craters start to form on the surface.
  9. The Flip: Gently fold the rice from the bottom to the top just once or twice. This is the only stirring allowed.
  10. Cover and Steam: Immediately reduce the heat to the absolute lowest setting. Cover the pot tightly (use foil under the lid if necessary to ensure a perfect seal).
  11. The Magic Wait: Steam the rice for 25 minutes. Resist the temptation to lift the lid!
  12. Rest and Fluff: Remove the pot from the heat and let it sit, covered, for an additional 10 minutes. Remove the bay leaf. Use a large wooden spoon or fork to gently fluff the rice before serving.