Dice the pork (if using) and onion.

In a large saucepan, melt butter over high heat.

Sauté the diced pork and onion in butter until lightly browned.

Add sazon seasoning, adobo seasoning, rice, water, and sofrito sauce to the saucepan. Do not stir.

Cook on high heat for about 10 minutes, or until the water begins to evaporate to almost the level of the rice.

Add pigeon peas and cilantro to the saucepan.

Cover the saucepan with a lid and reduce heat to low.

Let cook until the water is totally evaporated and the rice is tender (about 25 minutes).

Turn off the heat and let the rice sit for another 10-15 minutes before serving.