Heat a large and deep frying pan over medium-high heat. Once hot, add 1 tablespoon of achiote oil, cubed pork chops, onion, sazón seasoning, and salt. Fry for 4 to 5 minutes, or until browned on all sides (but not fully cooked).

Add the sofrito and the tomato puree and stir to combine. Fry for 2 to 3 minutes, stirring often, to bring out the flavours of the sofrito.

Push the ingredients to one side of the frying pan and add the remaining tablespoon of achiote oil to the pan. Add the rinsed rice and stir to coat in the oil. Fry the rice for 5 minutes, stirring often, so that it toasts and smells nutty. To avoid the pork and other ingredients from burning, you can push that part of the frying pan off the burner slightly so it’s not cooking from underneath as you toast the rice.

Once toasted, mix the rice together with the rest of the ingredients in the pan. Add the pigeon peas, olives, and chicken stock, then mix to combine. If you have a banana leaf, add it on top of the rice to cover. Bring to a boil, then cover with a lid, reduce the heat to medium-low, and let cook for 20 minutes.

After 20 minutes, remove the lid from the pan and cook for an additional 3 to 4 minutes uncovered. Gently fluff the rice with a fork, serve immediately and enjoy!