Pigeon Peas and Rice (Arroz con Gandules Recipe)

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1. 1Step 1: Heat the lard or bacon grease in a large heavy-bottomed pot. Add the sofrito and let it cook for just a few seconds. Then add the tomato paste, oregano, cumin, adobo, sazon and bouillon to the pan. Use a wooden spoon to break up the bouillon cube.
2. 2Step 2: Add 2 cups of water to the pan and stir until the tomato paste is fully dissolved and you're left with a red broth.
3. 3Step 3: Add the pigeon peas (with liquid from the can) and olives to the pot. Taste the liquid and add salt and pepper as needed. Bring the pot to a simmer.
4. 4Step 4: Once the water starts simmering, rinse the rice and add it to the pot. Stir and bring the pot to a simmer again. Cover the pot with a lid, turn the burner down low and cook the rice for 25-30 minutes. Don't lift the lid or mix the rice while it's cooking.
5. 5Step 5: Lift the lid and taste the rice. All the water should be absorbed and the rice should be tender. Turn the burner off and re-cover the pot with a lid. Let the rice rest for 10 minutes.
6. 6Step 6: Fluff the rice with a fork (without scraping the bottom of the pan) and serve.