Arroz con Gandules

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1. 1Step 1: In a dutch oven pot or caldero, heat olive oil at medium-high heat. Add sofrito, tomato sauce and cooked diced country ham. Cook until fragrant (roughly 5 minutes) and flavors are well infused.
2. 2Step 2: Then add gandules. If canned, rinse and drain. If frozen, do not thaw. If fresh, add in without manipulation.
3. 3Step 3: Next, add bay leaves for extra flavoring. Allow to infuse with sofrito tomato base.
4. 4Step 4: If desired add stuffed olives. Next, pour room temperature water in the dutch pot, stir lightly and begin to season.
5. 5Step 5: Add sazon, adobo, dried oregano and salt if needed. Carefully taste and adjust seasonings to liking.
6. 6Step 6: Allow water to come to boil then add rinsed rice. Stir once or twice and leave untouched. Avoid over-stirring, as it creates extra starch and mushiness. Cook rice uncovered until water is mostly absorbed.
7. 7Step 7: Once most of the visible surface liquid is absorbed, gently stir the rice once more, and lower the heat and cover. Allow low heat to steam rice for 20-25 minutes.
8. 8Step 8: The arroz con gandules will be done when all liquid is absorbed, rice is fluffy and peas are tender. Remove bay leaves before serving.