Arroz con Gandules Rice With Pigeon Peas

Ingredients

• 2 ripe plum tomatoes, cored, coarsely chopped (about 1½ cups)
• 1 medium onion, coarsely chopped (about 1 cup)
• 2 Cubanelle peppers, seeds removed, coarsely chopped (about 1 cup), or 1 medium green bell pepper, ribs and seeds removed, coarsely chopped
• 1 medium red bell pepper, ribs and seeds removed, coarsely chopped (about 1 cup)
• 1 large bunch cilantro, coarsely chopped (about 1 cup)
• 1 head of garlic, cloves separated, peeled
• 1 smoked ham hock
• 3 cups homemade chicken stock or low-sodium chicken broth
• ¼ cup extra-virgin olive oil
• 2 1.4-oz. packets Sazón con Culantro y Achiote (such as Goya)
• 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt
• 1 tsp. freshly ground black pepper
• 2 cups medium-grain white rice, rinsed, drained
• ¼ cup coarsely chopped jarred alcaparrado (olives, pimientos, and capers), drained
• 1 15-oz. can pigeon peas, rinsed, drained
• Cilantro leaves with tender stems (for serving)

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