If using salted pork, render it in a large, heavy-bottomed pot or Dutch oven over medium heat until crispy. Remove the pork bits with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the olive oil (or achiote oil) to the pot with the rendered fat. Add the sofrito and cook for about 2-3 minutes until fragrant.

Stir in the tomato sauce (or diced tomatoes), cumin, oregano, black pepper, and Sazón packet. Cook for another minute, stirring constantly, until the spices are fragrant.

Add the drained and rinsed pigeon peas to the pot and stir to combine with the sofrito mixture. Cook for about 2 minutes.

Add the rinsed rice to the pot. Stir well to coat the rice grains with the flavorful mixture. Toast the rice for about 1-2 minutes.

Pour in the chicken broth (or water). Add salt to taste, keeping in mind the saltiness of the pork if used. Stir everything together.

Bring the mixture to a rolling boil over high heat. Once boiling, stir the rice once more, then reduce the heat to low. Cover the pot tightly with a lid. If your lid isn't tight, you can place a piece of aluminum foil over the pot before putting on the lid.

Simmer undisturbed for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Do NOT lift the lid during this time.

Once the rice is cooked, turn off the heat and let it sit, covered, for another 5-10 minutes. This steaming step is crucial for perfectly fluffy rice.

Fluff the rice gently with a fork or wooden spoon. Stir in the reserved crispy pork bits (if used). Serve hot.