Foryoueats: Arroz con Gandules (Puerto Rican Rice With Pigeon Peas)

Ingredients

• 1 medium yellow onion, cut into chunks
• 1/2 medium green bell pepper, cleaned and chopped
• 1/2 medium red bell pepper, cleaned and chopped
• 6 large garlic cloves
• 1 cup packed cilantro, roughly chopped
• 3 green onions, trimmed and chopped
• 2 ají dulce peppers (optional)
• 1/4 cup packed culantro (optional)
• Large pinch sazón seasoning
• 2 tablespoons neutral cooking oil, like grapeseed or canola oil
• 1/2 cup smoked ham steak, diced
• 1/4 cup fresh sofrito (see provided recipe)
• 2 tablespoons diced pimento peppers, drained
• 2 tablespoons capers, drained
• 2 teaspoons sazón spice blend (see notes)
• 1 teaspoon adobo spice blend (see notes)
• 1 chicken bouillon cube, crumbled
• 1 large bay leaf
• 1 15oz can green pigeon peas, drained and liquid reserved
• 1 cup jasmine or long-grain rice, rinsed and drained
• Water, enough for 1 1/2 cups total
• Kosher salt, to taste
• Cracked black pepper, to taste
• Fresh or frozen banana leaf, for steaming (optional)