Step 1: Prepare your sofrito base. If using tocino or ham, render it in a large, heavy-bottomed pot or Dutch oven over medium heat until crispy. Remove the crispy bits and leave about 2-3 tablespoons of the rendered fat in the pot. If not using pork, add 2-3 tablespoons of olive oil.
Step 2: Add your homemade or store-bought sofrito to the hot fat in the pot. Sauté for 3-5 minutes until fragrant and slightly darkened.
Step 3: Stir in the tomato paste, Sazon with Achiote, Adobo, oregano, and a bay leaf. Cook for another 2-3 minutes, stirring constantly, allowing the tomato paste to caramelize slightly and the spices to bloom.
Step 4: Add the drained pigeon peas (gandules) and the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld. Taste and adjust salt if necessary.
Step 5: Add the rinsed medium-grain rice to the pot, stirring gently to ensure it’s evenly distributed and submerged in the liquid. Do not overmix.
Step 6: Increase the heat to medium-high and bring the liquid back to a rolling boil. Allow it to boil uncovered until most of the liquid on the surface has evaporated and small craters appear in the rice. This usually takes about 5-7 minutes.
Step 7: Once the liquid is mostly absorbed, gently fluff the rice with a fork, moving the less cooked rice from the top to the bottom. Cover the pot tightly with a lid and reduce the heat to the lowest setting. Cook for 20-25 minutes without lifting the lid.
Step 8: After 20-25 minutes, turn off the heat but leave the pot covered for another 10 minutes. This allows the rice to finish steaming and develop the crispy ‘pegao’ at the bottom. Once rested, gently fluff the Arroz con Gandules with a fork, scraping the bottom for that delicious, crispy layer. Serve hot.