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Arroz con Gandules (Rice and Pigeon Peas)

This satisfying rice dish is great served alongside roast pork or pasteles.
From: Saveur SERVES 6-8

3 tbsp. canola oil
2 oz. bacon, cut into 14" cubes
½ cup sofrito
½ small yellow onion, minced
2 cups long-grain white rice
2 tbsp. tomato paste
2 cups chicken stock
1 tsp. dried oregano
½ (7-oz.) jar mixed olives, capers, and pimientos
15-oz can pigeon peas, drained
Kosher salt and freshly ground black pepper, to taste

Heat oil in a 6-qt. saucepan over medium heat. Add bacon; cook until browned, about 5 minutes. Add sofrito and onion; cook until soft, about 8 minutes. Add rice and tomato paste; cook until lightly browned, about 2 minutes. Add stock, oregano, and olive mix; boil. Reduce heat to medium-low, cover, and cook until rice is tender, about 30 minutes; stir in peas. Cook for 10 minutes more. Season with salt and pepper before serving.

Sofrito

8 oz. ham, chopped
2 tbsp. minced fresh oregano
15 sprigs cilantro, chopped
10 cloves garlic, chopped
5 cubanelle or banana peppers, stemmed, seeded, and chopped
4 large yellow onions, chopped
1 red bell pepper, stemmed, seeded, and chopped
¾ cup canola oil

Finely chop all ingredients in a food processor. Heat in a 12" skillet over medium-low heat; cook until very soft, about 20 minutes. Store in the refrigerator for up to 1 week.