Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot. Thoroughly wash rice and add to the other ingredients. Pour water over the ingredients and stir well. (Water should be about 1 inch above the ingredients.) Boil on medium-high until all the water is absorbed. Reduce heat to low and cover the pot with aluminum foil*** and lid.
Cook for 35-40 minutes, depending on your stove. Serve with pasteles or tostones.


*Rule of thumb: Add 1 1/4 tablespoons sofrito for every cup of rice you are cooking.

**If you use onion soup, it will give your rice a better flavor, and there is no need for salt.

***Placing aluminum foil over the pot of rice gives the grains a chance to all pop evenly.
(Another one of my secrets.)