In a large pot over high heat add the oil, tomato sauce, sofrito, olives, beans, ham flavoring, sazón and adobo. Mix it well and let this cook for about 2 minutes.
Then add the water, stir and wait for it to boil. Rinse your rice and add it to the pot once the water is starting to boil. Cover the pot and let all the water dry. This can take about 8 minutes so it is best to keep an eye on it.
Once all your water is evaporated you want to lower your heat to medium. Now you want to stir your rice. Cover with your lid and cook for 20 minutes. Serve and Enjoy.
Notes
1. Traditionally this rice is made in a caldero but you can use any pot as long as you have a lid.2. This recipe uses pink beans but you can use pinto, white, or any canned bean as long as it is savory. 3. Even if you don't eat olives it is a good idea to add them because they add a very nice flavor. Once your rice is cooked you can take them out.Note: The seasoning in this recipe is all to my liking. I have a trick for knowing whether the recipe is too salty for you. When making the recipe add half of the adobo, and mix it in. Once all the ingredients are in the pot make sure to taste your water. If you taste it and you know it still needs seasoning then add the rest.