Steps

• Cut chorizo in half lengthwise, then crosswise in 1/4 inch slices
• Put chorizo into a pot over medium flame
• Once chorizo is sizzling, stir in sofrito
• Cook until water is evaporated & sofrito begins to sizzle
• Stir in olives
• Cook for a minute or two then stir in rice
• Once rice is chalky, pour enough water or broth to cover by width of 2 fingers
• Bring to a boil
• Cook until liquid meets rice
• Stir rice once, reduce heat to low & cover the pot
• Cook until liquid is absorbed & rice is soft, approx. 20 min
• Stir rice & serve