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Heat oil over medium-high heat in a large (3 quart [3 lt] thick-bottomed pot.Add the longaniza and cook stirring until it is light brown all over. Discard excess fat if you find it necessary, but you should leave enough to sauté the vegetables.
Stir in bija, peppers, garlic, onion, and olives. Cook and stir for a minute.Pour 2½ cups of water and heat until it breaks the boil. Add the salt, taste and add more to taste if you find it necessary.
Add rice and stir to mix well.Simmer over medium-low heat, stirring often so the rice does not stick to the bottom, until nearly all the liquid has evaporated.
Cover with a tight-fitting lid and simmer over very low heat for 15 minutes.Uncover and stir, moving the rice from the bottom to the top. Cover again and simmer for another 10-15 minutes, or until the rice is cooked through, but the grains are still firm. Add the cilantro and mix.
Remove from the stove, and serve hot. Check some serving suggestions above the recipe.