Puerto Rican rice with pigeon peas (Arroz con gandules)

1. For the sofrito, blitz the onion, pepper, garlic and coriander leaves and stems in a food processor into a coarse paste – this is the green flavour base of Puerto Rican cooking.

2. In a heavy-based pot, fry the diced ham in the oil for 3 minutes, then add the sofrito and achiote paste and cook for 5 minutes, stirring.

3. Add the grated tomatoes, halved olives and capers and cook for 3 minutes.

4. Add the rinsed rice and drained pigeon peas, pour in the water, season with salt and pepper and cook uncovered until the water has reduced to the level of the rice.

5. Then stir, cover (with foil or a banana leaf between pot and lid) and steam over the lowest heat for 25 minutes; don't lift the lid.

6. Fluff with a fork – scrape out the crispy layer from the bottom of the pot, the "pegao", and serve it alongside.

Tip: Arroz con gandules is a must on the Puerto Rican Christmas table, alongside roast pork (pernil) – most people fight over the pegao.