1-First, rinse the rice under cold water until the water runs clear to remove excess starch and prevent sticking.

2-Second, heat the olive oil in a large pot over medium heat, then add the diced country ham or bacon if using, and sauté until it’s lightly browned.

3-Third, stir in the sofrito, sazón seasoning, chicken bouillon cube, tomato paste or sauce, dried Italian seasoning or oregano, bay leaves, and pimento-stuffed olives; cook for about 5 minutes to let the flavors blend.

4-Fourth, add the pigeon peas and mix everything together before pouring in the water or broth.

5-Fifth, bring the mixture to a boil, then add the rice, stir once, and reduce the heat to low.

6-Sixth, cover the pot and let it simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.

7-Final step: Remove from heat, add the chopped fresh cilantro if desired, let it stand covered for 5 minutes, then fluff with a fork and serve hot. For dietary tweaks, use vegetable broth for vegan options or adjust spices to taste.