In a large cast-iron pot, heat oil over medium heat. Saute chicken bouillon tablet, sofrito, olives, tomato sauce, adobo, oregano, black pepper. Cook for about 2-3 minutes.
Add the Dominican salami and let cook for an additional 5 minutes stirring occasionally. Add water. When the water begins to boil, add the rice. Let cook, stirring occasionally to prevent sticking to the bottom of the pot.
Once the water has evaporated, lower the heat to medium-low. Cover and let cook for 25 minutes. After 25 minutes, stir the rice carefully and cover for an additional 5 minutes.
Serve warm with a side of salad
