1/2 cup sofrito
1/2 cup chopped ham (or cooked pork pieces)
2 cups rice
4 cups water
1 packet sazón
1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)
1 small jar (about 7 oz) green manzanilla olives with pimientos
Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute. Add the rice, water, sazón and gandules. Bring to a boil. Let boil for 2 to 3 minutes. Cover, reduce heat to medium low, and cook for 35 to 40 minutes. Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking. When finished cooking, stir the rice before serving. It should be light and fluffy.