Latin American Pork and Rice

Ingredients

• 6 cups water
• 1 3/4 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces
• 1 onion, peeled and quartered through root end
• 3 garlic cloves, peeled and smashed
• 2 bay leaves
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 1 red bell pepper, stemmed, seeded, and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups medium-grain rice, rinsed
• 1 1/2 teaspoons Goya Sazón with Coriander and Annatto
• 1/2 cup frozen peas, thawed
• 1/2 cup pimento-stuffed green olives, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon red wine vinegar