Place 2 teaspoons Crisco and 2 tablespoons sofrito in electric skillet for 1 minute. Add 2 cups water, 2 cups cooked rice, can tomato sauce, chopped olives, diced pork, salt and pepper to taste. Cook 15 to 30 minutes.

Mix 1 large can of red kidney beans with some sofrito, salt and pepper added. Serve with rice.

SOFRITO:

1/2 lb. cooked ham, diced fine
3 green peppers, chopped
2 med. onions, chopped
1 to 2 sweet chili pepper, chopped
1 clove garlic, chopped
1/2 lb. salt pork, cooked, diced fine
1 tsp. oregano

Place a portion of all ingredients in blender; thoroughly blend at high speed; continue until all is blended; pour mixture into electric skillet with 1/2 cup achiote lard; cook 5 minutes or until boils; pour mixture into glass jar and cool 10 minutes; then refrigerate.

ACHIOTE LARD: Wash and drain achiote seeds; mix with 2 cups oil or lard; cook slowly for 10 minutes. Strain, cool, then pour into a jar and refrigerate.