Puerto Rican Rice - cooking recipe

Ingredients

SOFRITO
1 cubanelle pepper, seeded and chopped
1/2 cup chopped yellow onion
2 garlic cloves, chopped
3/4 cup coarsely chopped fresh cilantro
1 plum tomato, chopped
1 -2 hot pepper, seeded (optional)
RICE
3 tablespoons oil
1/4 lb smoked ham, diced
1/3 cup chopped pimento stuffed olive
1 tablespoon drained bottled capers
2 cups long grain white rice
14 ounces pigeon peas or 19 ounces romano beans, drained and rinsed
3 1/4 cups water
1 1/4 teaspoons salt

Preparation

SOFRITO:
Puree the cubanelle, onion, garlic, cilantro, tomato and hot peppers (if using) in a food processor.
RICE:
In a large dutch oven, heat the oil over medium heat.
Cook the ham, stirring occasionally, until it starts to crisp (about 4 minutes).
Add the sofrito, olives and capers.
Cook, stirring, until the liquid evaporates (about 5 minutes).
Add the rice.
Cook, stirring, until is sizzles (about 2 minutes).
Stir in the peas or beans, water and salt.
Bring to a simmer and simmer, uncovered, over medium-high heat until almost all the liquid is absorbed (about 10 minutes), reducing the heat to medium once the water is below the level of the rice.
Stir gently.
Reduce heat to low, cover and cook, undisturbed, for 30 minutes.
Fluff with a fork.
Let stand for 10 minutes.