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Allow rice too cook like normal, stirring at about the halfway point.And if you'd like, because the rice can be a little bland -- well, far from bland, but without kick!but I know 'con' -- make sure the package you buy is con the culantro y ('and') achote )2 tablespoons sofrito -- it is like a base that adds lots of flavor.I'd call it like the Latin take on Indian curry, though the two taste nothing alike ...I usually put Pork pieces in mines but it taste ok with the vienna sausages as well...

LOL I just hate to see so beautiful a dish have somethig like canned questionable fused processed pieces parts in it.

Slice the olives into halves (you don't have to, but I like to, I love olives).

Saute for a minute, then add tomato sauce, olives, sausage, capers, sazon (con culantro y achote), and rice.

Just let a can of kidney beans simmer in about 2/3 can goya tomato sauce (salsa) and a healthy amount of fresh ground pepper and Goya adobo (I'm not a Goya brand spy ...

But if you can find, and prefer other makers of sazon and adobo spice ...

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