Heat a large pot on medium heat, slowly cook bacon (if desired, use pork belly) until crispy, remove from pot and set aside, leaving the drippings.  Add sofrito to drippings, cook about 3 to 5 minutes.

Add rice to the pot to toast the rice, about 5 minutes or until just beginning to brown.  Stirring occasionally. Add tomato sauce, capers, olive and pigeon peas. Gently stir until well combined.

Add water, bring to a boil.  Reduce heat to simmer, cover and cook on low for 35 minutes.  Add crispy bacon and fluff with a fork. Serve.