Puerto Rican Rice

This traditional Puerto Rican dish is perfect for a side dish or a full meal. The rice is blended with ingredients from Puerto Rican cuisine including sofrito, olives and ham and will have everyone asking for seconds.
Recipe made in partnership with @everydaywinns
BOU
2 tbsp olive oil
1 small onion, chopped
1/2 cup country ham diced (optional)
1/3 cup plus 2 tbsp sofrito
3 cups water or low sodium chicken broth (can make broth with BOU Chicken Flavored Bouillon Cubes
3 tsp sazón con achiote y cilantro
2 tbsp pimento stuffed olives
1 BOU Chicken Flavored Bouillon Cube and 1 BOU Roasted Garlic Seasoning Cube
15 ounce can Pigeon Peas (Gandules), drained and rinsed
2 tbsp tomato paste
1 tsp oregano
2 cups parboiled rice
1. Over medium-high heat, add onions and oil to a caldero or Dutch oven and cook until fragrant (1-2 minutes). Add ham and sofrito to the caldero and cook another 3-4 minutes.
2. Add water, sazón, olives, brine, both BOU cubes, pigeon peas, bay leaves, cilantro, and tomato paste to the caldero and mix until well combined. Bring to a boil for one minute, and then add the rice. Bring heat to low/simmer and cook for 20 minutes. If liquid remains, cook another 5 minutes.
3. Serve and garnish with cilantro, onions, avocado or your favorite Latin-style pork (pernil).