Arroz Con Salchichas

1oz of annato oil
3 tablespoon of sofrito
1 8oz can of tomato sauce
15 pimieto stuffed olives
2 1/2 cups of rice
2 teaspoon of salt
2 cans of vienna sausages
4 - 4 1/2 cups of hot water
Preparation:
Add annato oil, sofrito, tomato sauce, salt, olives and vianna sausages. Rinse the rice well and add to the other ingredients. Add the hot water. Turn heat up to medium high and stir well. When it starts boiling, lower the heat to medium, and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling with the yummy liquid. Stir the rice with a large spoon, bringing the rice at the bottom to the top. Cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low. After about 20 minutes, uncover and turn the rice again using the large spoon. Cover the pot again with the lid and aluminum foil and cook for another 10 minutes. Remove the pot and set it on a cool burner. Let stand for about 5 minutes then remove the lid and enjoy.

Tip: When plating, I like to slice some roasted red pimiento peppers to adorn the rice.