INGREDIENTS

    SOFRITO
  • 1 cubanelle pepper , seeded and chopped (Italian frying pepper)
  • 5 small fresh sweet peppers , halved and seeded
  • 1/2 cup chopped onions
  • 2 garlic cloves , chopped
  • 1-1 1/4 cup coarsely chopped cilantro
  • 1 plum tomato , chopped

    • RICE

  • 1/4 lb piece smoked ham , dicedor Canadian bacon or bacon
  • 1/4 cup annatto oil
  • 1/3 cup chopped pimento stuffed olives
  • 1 tablespoon drained bottled capers
  • 2 cups long-grain white rice orvalencia valencia rice or basmati rice
  • 15 ounces pigeon peas, rinsed and drained
  • 3 1/2 cups water

DIRECTIONS

  1. MAKE SOFRITO:.
  2. Purée all sofrito ingredients in a food processor.
  3. MAKE RICE:.
  4. Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
  5. Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes.
  6. Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes.
  7. Add rice and cook, stirring, until it sizzles, about 2 minutes.
  8. Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer.
  9. Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
  10. Gently stir from bottom to top, then smooth top of rice.
  11. Place parchment round directly over rice and cover pot with a tight-fitting lid.
  12. Reduce heat to low and cook, undisturbed, 30 minutes.
  13. Remove from heat, then discard parchment and gently fluff rice with a fork.
  14. Cover with lid and let stand 10 minutes.