In a large 6 qt heavy pot, add canola oil and cook pork, ham, or bacon until brown.

Add diced yellow onions and cook until tender.

Add sofrito, recaito, tomato paste, rinsed long grain rice, minced garlic, fresh cilantro, olives with pimentos & juice, sazon achiote, salt, black pepper, adobo, and rinsed pigeon peas.

Mix all ingredients well.

Add 4 cups of water and bring to a rolling boil.

Reduce heat to medium-low, cover, and simmer for about 20 minutes or until the rice is tender.