Prepare the Ribs

• Cut the ribs into individual pieces. (You can also cut the ribs into smaller pieces using a meat mallet.) Sprinkle the ribs with the adobo, garlic powder, and paprika, making sure they're evenly coated.

Cook the Tocino and Brown the Ribs

• Heat the oil in a large caldero or Dutch oven over medium heat. Add the tocino and cook for a few minutes until lightly golden.
• Add the ribs and brown them on all sides. Work in batches if needed to avoid overcrowding the pot. Once all the ribs are browned, return them back to the pot.
• Add the sofrito, tomato paste, sazón, chicken bouillon, bay leaf, oregano, and olives.

Add the Water and Rice

• Pour in the water, stir everything together and bring the mixture to a gentle boil. While the water is heating, rinse the rice in a colander until the water runs clear.
• Add the rice to the pot and stir well to combine. Season with the salt and stir.

  Tip: You know you have added enough water to rice when a large spoon is almost fully covered by the liquid in the pot.

Cook the Rice

• Cook uncovered until most of the liquid has been absorbed. Stir the rice and reduce the heat to medium low, immediately cover the pot with a lid. Cook for 20 minutes without lifting the lid.

  Tip: When stirring the rice, do not disturb the "pegao" (crispy rice bottom) that has built on the bottom of the pot. You do not want to distribute the pegao into the rice. 
• After 20 minutes, uncover the pot and gently stir the rice again. Cover and continue cooking for another 20 minutes without disturbing the rice.

• Remove the lid, stir the rice again and top with chopped cilantro. Rice is done. For a complete Puerto Rican meal, serve with a side of stewed beans, tostones and avocado wedges.