In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft and translucent, about 5 minutes.

Add the Peas and Spices

Stir in the gandules, sofrito, cumin, turmeric, bay leaf, salt, and black pepper. Cook for an additional 2-3 minutes until fragrant.

Incorporate the Rice

Add the long-grain rice to the pot and stir to combine everything well. Cook for 2 minutes, allowing the rice to absorb the flavors.

Add the Broth

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.

Finish and Serve

Remove the bay leaf and fluff the rice with a fork. Adjust seasoning if necessary. Garnish with chopped cilantro before serving.