Step 2) Heat corn oil in a large, deep sided skillet or Dutch oven over medium-high heat. Add Sofrito, olives, tomato sauce, ham, Sazón and capers; stir and heat for 2 minutes. Add rice and gandules; stir to combine. Stir in prepared broth and bring to a boil. Boil for 2 to 3 minutes or until rice is almost even with the level of the water.