Pigeon Peas and Rice (Puerto Rican Arroz con Gandules)

Pernil without arroz con gandules is like turkey without stuffing - the arroz completes any holiday meal in the Greater Antilles (especially Puerto Rico, Cuba, and the Dominican Republic). This Puerto Rican version uses many of the same ingredients from our pernil, with the addition of smoked ham hock. If you have more time, keep the ham hock simmering for another hour or longer for even more flavour and super-tender meat. We call for canned gandules because they're easier to find, but if you can find frozen, use those; they will have better flavour and texture. Simply let them thaw before proceeding.

Soffritto:
2 ripe plum tomatoes, cored, coarsely chopped (about 1½ cups)
1 medium onion, coarsely chopped (about 1 cup)
2 Cubanelle peppers, seeds removed, coarsely chopped (about 1 cup), or 1 medium green bell pepper, ribs and seeds removed, coarsely chopped
1 medium red bell pepper, ribs and seeds removed, coarsely chopped (about 1 cup)
1 large bunch cilantro, coarsely chopped (about 1 cup)
1 head garlic, cloves separated, peeled

Rice and Assembly:
1 smoked ham hock
3 cups homemade chicken stock or broth
¼ cup extra-virgin olive oil
2 (1.4 oz) pkg Sazón con Culantro y Achiote (such as Goya)
4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt
1 tsp. black pepper, freshly ground
2 cups long-grain white rice, rinsed, drained
¼ cup jarred alcaparrad (olives, pimientos and capers), drained, coarsely chopped
1 (15 oz) can pigeon peas, rinsed, drained

To Serve:
cilantro leaves with tender stems

For the Soffritto:
Purée tomatoes, onion, Cubanelle peppers, bell pepper, cilantro, and garlic in a food processor until smooth. Scoop out ½ cup soffritto and set aside. Reserve remaining soffritto for another use (you can use it for the pernil).

Do Ahead: Soffritto can be made 3 days ahead. Transfer to an airtight container, cover, and chill, or freeze up to 3 months.

For the Rice and Assembly:
Bring ham hock and stock to a simmer in a medium saucepan over medium-low heat, cover, and cook until ham hock is tender, at least 1 hour or up to 2 hours.

Heat oil in a large saucepan over medium-high. Cook reserved 1 cup soffritto, stirring occasionally, until beginning to brown and most of the liquid is evaporated, 5-8 minutes. Add Sazón, salt, and pepper and cook, stirring, until fragrant, about 1 minute. Add rice and olives, pimientos, and capers and cook, stirring often, until some grains are translucent, about 3 minutes. Add ham hock and stock (you should have 3 cups; if not, add water or more stock to get you there). Scatter pigeon peas over. Bring to a boil, then reduce heat to medium-low. Cover saucepan and simmer until rice is tender and liquid is absorbed, 20-30 minutes.

Remove pan from heat, transfer ham hock to a plate, and fluff rice with a fork. Cover pan and let sit 15 minutes. Shred meat from ham hock, cover loosely, and let sit until ready to serve.

Transfer rice to a platter. Top with reserved ham hock and cilantro.

Makes 6-8 servings.