Puerto Rican arroz con gandules

Seasoned rice with pigeon peas, ham and olives. The holiday rice of Puerto Rico, easy any night.

How many people are eating

Written for 8. Everything below is scaled to 8.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 60 minutes

Rinse the rice in a strainer until the water runs mostly clear and let it drain.
Heat the oil in a wide, heavy pot over medium heat. Add the ham and cook 4 minutes until browned at the edges.
Stir in the sofrito and cook 3 minutes until it smells fragrant. Add the tomato sauce, sazón, adobo, oregano and olives and cook 2 minutes more.
Add the drained pigeon peas and the stock and bring to a boil. Taste the liquid. It should taste a little too salty, since the rice will absorb it, so add salt if it does not.
Stir in the rice once, spread it level, and let it boil uncovered until the liquid drops just below the top of the rice, about 5 minutes.
Stir once from the bottom, cover tightly with foil and then the lid, turn the heat to low and cook 25 minutes without lifting the lid.
Fluff with a fork and serve. The crispy layer stuck to the bottom of the pot is called pegao and is the best part.

Amounts are on the list above — they change with the number of people; the steps do not.