To make perfect arroz con gandules, start by rinsing the rice thoroughly under cold water. This step is essential, even for parboiled rice, as it helps remove excess starch and prevents the rice from becoming mushy.
Heat your caldero or Dutch oven to medium heat. Add oil and sofrito. Stir constantly until the mixture is fragrant and tender but not browned, about 4 minutes.
Stir in the ham concentrate powder (if, using) Sazon, tomato paste, and chicken bouillon. Mix well to combine the flavors.
Add the drained 7 rinsed pigeon peas, oregano, bay leaves, and water or broth. Stir to combine. Add cilantro and/or olives if using.Bring the liquid to a boil and taste for salt. If needed, add another chicken bouillon cube. The liquid should be highly seasoned, as it will determine the final flavor of the rice. Once the mixture is boiling, add the rinsed and drained rice. Stir to ensure the rice is submerged and the pigeon peas are evenly distributed.
Cover the pot and allow the rice to absorb all the visible liquid. Once most of the surface liquid is absorbed, stir the rice gently creating a dome shape. Lay the cilantro sprig on top of the dome. If using, lay a few sheets of banana leaf on top of the rice. Cover the pot again.
Lower the heat to low and allow the rice to steam for 20-25 minutes. Avoid uncovering the pot during this time to ensure even cooking.
Once all the liquid is absorbed, the rice should be fluffy and fully cooked. Remove the bay leaves and banana leaves (if used) before serving.
