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Heat up a large heavy bottomed pot on the stove over medium heat and add in your oil. Now add in your onions and bell pepper along with a pinch of salt and sauté until the onion has become translucent.
Stir in your garlic and continue to cook until golden and fragrant. At this point, pour in your tomato sauce and simmer it for 2 minutes before adding your adobo, sazon, and pepper.
Continue to stir your tomato mixture for another 2 minutes then crumble in your bouillon cube, and add in your olives and cilantro stems.
Add in your can of gandules along with the liquid, stirring well into the tomato mix. Now pour in your water and bring everything to a boil.
Pour in your rice and stir it well to combine. Allow the rice to cook, stirring on occasion, until the rice has absorbed most of the liquid. At this point, stir in your remaining cilantro leaves, lower your heat to the lowest setting and cover your pot with a lid and cook for 25-30 minutes.
Once the cooking time elapses, remove the rice from the heat. Remove the cover and give the rice a nice stir. Cover the pot back up and allow to sit for 5 minutes to fluff up before serving.