In a large pot, add oil and turn the heat to medium.
Add sofrito and stir together. Cook until fragrant about 1 minute.
Next add pigeon peas, olives, roasted red peppers and tomato sauce. Stir to combine and cook for 1 more minute.
Add in seasonings: adobo, garlic powder, salt, sazon, onion powder, black pepper, and Mexican oregano. Stir together well making sure there are no clumps of seasoning.
Add in rice. Stir and coat all the rice with the mixture.
Add water and stir together. Cook for 3 minutes. (Water should should be boiling after the 3 mins.) Push rice under the water, cover and reduce heat to simmer. Cook for 20 minutes.
Remove lid and stir together, bringing the rice on the bottom to the top. (Water should be gone or mostly gone and Rice should be almost done.)
Mound rice, cover again with a lid and cook for another 10 - 15 mins.
Remove from heat and use a fork to fluff the rice. Serve!