Arroz con Gandules Apastelado

Name: Arroz con Gandules Apastelado
Ingredients: 4 cups medium grain rice (rinsed until water runs clear ); 1 15.5 oz can of pigeon peas (reserve liquid from can); 3 tbsp sofrito; 1 cup smoked ham hock (cubed (optional)); 1 cup steak ham (cubed); ½ cup pork fat (tocino) (cubed); 2 chicken bouillon cubes or packets; 2 envelopes sazon with annatto; 4 garlic cloves (minced or 4 teaspoons garlic puree); 1-2 bay leaves; 4 tbsp pimiento stuffed olives; 4 tbsp oil; salt to taste (I use a little more than ½ a tablespoon); 1 large plantain or 2 small plantains (peeled and shredded); plantain leaves (2-4 pieces); 3½ cups water; handful fresh cilantro (rinsed and chopped); red pepper pimientos strips in brine (optional)