Arroz con Gandules

Dice the onion, mince the garlic, and cut the protein into bite-sized pieces. Dice the swappable vegetable. If using frozen peas, thaw them.

Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and cook until softened, about 2–3 minutes.

Stir in minced garlic and cook for 30 seconds until fragrant. Add the sofrito and stir to combine, cooking for 1–2 minutes.

Add the diced protein and cook, stirring occasionally, until lightly browned or warmed through, about 3–4 minutes.

Stir in the diced vegetable and cook for 1–2 minutes. Add the uncooked rice and stir constantly for 1 minute to lightly toast it.

Pour in the broth, drained pigeon peas, and bay leaves. Stir once and bring to a boil over medium-high heat.

Reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed. Do not stir during cooking.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, remove bay leaves, and adjust seasoning with salt and black pepper.

Divide among bowls or plates and serve warm.