• Using kitchen scissors or a knife, cut 4 slices Bacon, thick cut into small pieces.
• To a unheated caldero, add 4 slices Bacon, thick cuthe bacon pieces then turn the heat on to medium, cook until crispy. Remove and set aside.
• Directly into the hot bacon grease, add ¼ cup Sofrito, 1½ tsp Fine sea salt, 1 tsp Powdered adobo, ½ packet Sazon, ½ tsp Ground black pepper, and ¼ tsp Ground cuminn. Combine and cook for about 2 minutes, or until hot and aromatic.
• Add ⅓ cups Tomato Sauce, stirring to combine well. Then, add 1 cup Gandules, ½ cup Green olives, and cooked bacon bits, making sure to fully combine it into the sofrito mixture. Let cook about a minute to heat through.
• Add 5¼ cups Water to the pot, increasing your heat to high until the mixture is boiling. Once it is boiling, add 3 cups Medium grain white rice. Stir well so that the rice is fully submerged and the gandules and olives are evenly distributed throughout.
• Reduce the heat to medium-low, cover tightly with your lid, and let it cook for 12 minutes. Do not open the lid during this time.
• Open the lid and stir the rice, making sure to scrape any rice stuck to the bottom of the pot. Then, let cook for another 12 minutes. Again, do not open the lid during this time.
• Remove the pot from the heat and let it sit for an additional 30 minutes. Again, do not open the lid during this time.
• After the rice has rested for the full 30 minutes, open the lid and make sure that all water is absorbed. If it is not, give it another 5 minutes, then check again. Once all of the water is fully absorbed into the rice, fluff and stir it.

Storage

• Keep leftovers in an air tight container and into the fridge for up to 5 days, or in the freezer for up to 3 months.