Asopao de Camarones y Gandules (Puerto Rican Shrimp Stew) Recipe

Ingredients

• 1 (15-ounce) can pigeon peas (gandules), drained and liquid reserved
• 6 1/2 cups water, for soaking the rice
• 1 1/2 cups rice
• 1 tablespoon olive oil
• 4 ounces ham, diced
• 1 medium white onion, diced (about 1 cup)
• 1/2 large green bell pepper, diced (about 3/4 cup)
• 1/2 large yellow bell pepper, diced (about 3/4 cup)
• 1 medium Roma tomato, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 2 tablespoons recaito flavor base, store-bought or homemade
• 1/4 cup tomato sauce
• 6 stuffed Spanish olives
• 1/2 teaspoon capers
• 1 1/2 teaspoons sazón seasoning, store-bought or homemade , optional
• 1/2 teaspoon oregano
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1 pound peeled and deveined shrimp, tails removed