Arroz con Gandules

1. Rinse rice well in water and set aside.
2. Cut plantain leaves (soften plantain leaves by quickly passing over an open flame or electric stove).
3. Heat oil over medium heat in a caldero* or 5-qt. pan.
4. Add ham and pork, sauté for a few minutes until lightly browned.
5. Add sofrito, olives, red peppers, cilantro, sazón, cumin, garlic and bay leaves. Stir and cook for 3 minutes.
6. Add the pigeon peas/gandules, including the water.
7. Add the 5¼ c. of water and chicken bouillon and bring to a boil.
8. Add the rice and bring to a boil and allow water to evaporate. Stir once.
9. Top the rice with shredded plantains.
10. Cover the pot with plantain leaves and a lid.
11. Lower heat to medium-low, let cook for 15 to 20 minutes.
12. Stir one more time and cover.
13. Cook for about 20 more minutes or until rice is fully cooked.

*A “caldero” (or “cauldron” in English), is a pot with rounded sides, a tight-fitting lid and superior heat distribution.