In a heavy bottomed pot heat the achiote oil over medium high heat. Toss in the sofrito and cook until the onions are translucent.
Once the sofrito becomes fragrant, add gandules and their liquid, tomato puree, olives, adobo seasoning, sazon seasoning, and water/broth.
Turn the heat to high and bring the liquid to a boil, stirring occasionally. Once the liquid begins to boil, add rice, stirring and returning to a boil before covering and lowering heat to low.
Cook for 20-25 minutes or until the rice is fully cooked.