Extra virgin olive oil                                            2 tbsp

Sofrito                                                                    2/3 cup

Country ham, chopped                                      2/3 cup

Rice, white parboil                                              4 cups

Chicken, Swanson stock (or broth)                  6 cups

Sazon con achiote y culantro                            2 packets

Goya adobo seasoning                                       to taste

Tomato sauce                                                      2/3 cup

Pimento stuffed green olives, small                ½ cup

Dried Italian seasoning                                       2 tsp

Cilantro, fresh chopped                                     1 bunch

Bay leaves                                                             4 each

Pigeon peas, drained and rinsed                      2 x 15oz cans


  1. Bring large caldero (or pot) to medium heat, add the olive oil, ham, and sofrito.  Stir constantly for approximately 5 minutes until fragrant but not browned.
  2. Add the sazon and tomato sauce.  Stir to combine the ingredients.
  3. Add the chicken stock, Italian seasoning, cilantro, bay leaves, and olives. Bring to a boil.
  4. Taste saltiness of liquid and if it needs seasoning use the goya adobo seasoning until it is well seasoned.
  5. Add the pigeon peas, and bring pot back to a boil.
  6. Add the rice, and stir until rice and peas are thoroughly combined.
  7. All the rice to absorb visible liquid, uncovered.
  8. Once visible liquid has absorbed, cover the pot, reduce the heat, and allow rice to cook on low for 20-25 minutes.
  9. Enjoy!