1⁄2 (7-oz.) jar mixed olives, capers, and pimientos
1 (15-oz.) can pigeon peas, drained
Kosher salt and freshly ground black pepper, to taste
Heat oil in a 6-qt. saucepan over medium heat. Add bacon; cook until browned, about 5 minutes. Add sofrito and onion; cook until soft, about 8 minutes. Add rice and tomato paste; cook until lightly browned, about 2 minutes. Add stock, oregano, and olive mix; boil. Reduce heat to medium-low, cover, and cook until rice is tender, about 30 minutes; stir in peas. Cook for 10 minutes more. Season with salt and pepper before serving.