Heat Oil over high flame. Add Achiote into heated oil, cook until oil is a deep red. Strain seeds from oil and pour oil into the pot you will cook in.
Set flame to high, pour rice into heated oil, constantly stirring so the rice doesn't burn or stick to bottom of pot. Let it cook for about 5 minutes.
Drain Gandules mixing the reserve liquid from can with water to make the 4 cups needed later in the recipe.
Pour Gandules into the rice continuing to stir until completely mixed in.
Pour Sofrito into pot mixing it completely in, and allow to cook for a couple of minutes.
Pour the 4 Cups of water into pot, stirring everything together.
Add in the 3 packets of Chicken Bouillon.
Cover, allow to cook on low heat for 15-20 minutes.
Turn heat to low, uncover and stir. Allow to cook for another 5-10 minutes uncovered, occasionally stirring to prevent burning.
Notes
I almost always have this with a Jibarito, but served it for the family with pork chops this time round. If you want fresh home made Sofrito here is the recipe for you http://youtu.be/s9IZT3v1P2Y