Preparation:
Place a large pot on the stove at medium heat. Add olive oil, sofrito, tomato paste, chicken bouillon, and adobo. Cook for about 10 minutes. Add water, garlic powder and onion powder — bring to a boil. Before you add the rice, taste the broth to make sure it is tasty and that it doesn't need any salt — add bouillon if you need more salt. Let the rice cook in the broth until only a bit of water is left. With a large spoon, stir the rice, cover with a lid, simmer on low heat for about 20 minutes. Add Vienna sausages (chopped to desired size) to rice during last 10 minutes of cooking. Let stand for a few minutes and fluff with fork before serving.
