my favorite rice dish: Arroz con Gandules

Growing up, my mom's ex-husband's mother lived with us. She was the cutest, most sweet grandma you could have. She was from Puerto Rico and we of course called her Abuela (Spanish for grandma). There are a handful of people in my life who have helped define how I cook, eat and taste food and she was for sure one of these people. We had beans and rice with plantains just about every night with whatever else we were having. On special occasions (Christmas, Easter, etc.) we had Arroz con Gandules, which is rice with pigeon peas. This is a dish that is simple to make and was very easily veganized. Typically it has some sort of pork product, used mostly for flavor. Instead of pork, I just used extra oil since we all know fat is flavor. You can use canned pigeon peas (gandules) but today I cooked a half-pound of the dried peas for about an hour and a half, drained them and set them aside. In a large pan I heated up 1/4 cup of olive oil and 1/4 cup canola oil with 2 packets of Sazon with Coriander and Annatto (this would be a seasoning blend you should be able to find in the Spanish/Ethnic section of your grocery store). Next, I added 2 1/2 cups of long grain white rice and lightly cooked the rice in the seasoned oil for a few minutes (like you would when you pilaf a rice). I then added 1/2 cup of Sofrito, which is a tomato, green bell pepper, onion and garlic sauce that is used as a base to many Spanish dishes (you can make this homemade, but I used a bottled store bought kind . . . again, you should be able to find in the Spanish/Ethnic section of your grocery store). I also added in about 3/4 of a can of diced tomatoes but ALL of the juice from the diced tomatoes (or you could just use 1 can of tomato sauce and not use any diced tomatoes). I squeezed the tomatoes in my hands before adding them to the pot so there wouldn't be huge chunks of tomatoes in the dish. Next, I added 4 cups of veggie stock, the reserved cooked gandules, 2 tablespoons of pimento stuffed Spanish green olives (left whole), sea salt and black pepper to taste. I stirred the pot once, covered it with a tightly fitted lid and cooked on medium low heat for about 20 minutes. DO NOT STIR THE RICE WHILE IT COOKS. Doing so will make the rice all sticky, starchy and just plan gummy (called "amogollao") Yuck!
There is something magical that only an Abuela can make happen to the bottom of this rice dish which is called "pegao" (a crispy layer of rice that everyone fights for when it is served). It takes a great deal of oil and a watchful eye. I attempted but failed at being able to have "pegao" and I think it was because my heat was to high (cos, it got a bit burnt) . . . Although, I think, I just don't have that special touch my Abuela had.
Not yet any way.