Step 1

Purée tomatoes, onion, Cubanelle peppers, bell pepper, cilantro, and garlic in a food processor until smooth. Scoop out ½ cup sofrito and set aside. Reserve remaining sofrito for another use (you can use it for the pernil).

Step 2

Do Ahead: Sofrito can be made 3 days ahead. Transfer to an airtight container, cover, and chill, or freeze up to 3 months.

Step 3

Bring ham hock and stock to a simmer in a medium saucepan over medium-low heat, cover, and cook until ham hock is tender, at least 1 hour or up to 2.

Step 4

Heat oil in a large saucepan over medium-high. Cook reserved 1 cup sofrito, stirring occasionally, until beginning to brown and most of the liquid is evaporated, 5–8 minutes. Add Sazón, salt, and pepper and cook, stirring, until fragrant, about 1 minute. Add rice and olives, pimientos, and capers and cook, stirring often, until some grains are translucent, about 3 minutes. Add ham hock and stock (you should have 3 cups; if not, add water or more stock to get you there). Scatter pigeon peas over. Bring to a boil, then reduce heat to medium-low. Cover saucepan and simmer until rice is tender and liquid is absorbed, 20–30 minutes.

Step 5

Remove pan from heat, transfer ham hock to a plate, and fluff rice with a fork. Cover pan and let sit 15 minutes. Shred meat from ham hock, cover loosely, and let sit until ready to serve.

Step 6

Transfer rice to a platter. Top with reserved ham hock and cilantro.