Puerto Rican Rice with Pigeon Peas Arroz con Gandules

Ingredients

• 3 tbsp. canola oil
• 2 oz. bacon, cut into 1/4″ cubes
• 1⁄2 cup sofrito
• 1⁄2 small yellow onion, minced
• 2 cups long-grain white rice
• 2 tbsp. tomato paste
• 2 cups chicken stock
• 1 tsp. dried oregano
• 1⁄2 (7-oz.) jar mixed olives, capers, and pimientos
• 1 (15-oz.) can pigeon peas, drained
• Kosher salt and freshly ground black pepper, to taste

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