Bring a large pot to medium heat, add the oil, and fry either ham or bacon until a light golden brown. Add sofrito mix and tomato puree, a pinch of salt, garlic, adobo and complete seasoning. Let this simmer for 5 minutes. Add beans and 3 cups of hot water, turn the heat to low, and toss the rice into a bubbling but NOT boiling mix. Cook for 25 minutes until there is just a thin layer of bubbling water over the rice. After most of the water has dried up, add the olives, stir the rice, adjust heat to low, and cover the pot. Cook for 15 more minutes. Enjoy!