Dice the onion and green pepper. Mince the garlic. Dice the salt pork.
If you use commercial salt pork, put it into a small pot of boiling water for one minute. Drain and continue with the recipe. SEE NOTE
Rinse the rice with cool water for about 30 seconds in a mesh strainer and let drain while you go onto the next step.
Pour the canola oil into a medium sized saucepan over medium heat. Add diced pork and cook until no longer pink (about 4 minutes).
Add the onion, green pepper, and garlic to the salt pork. Cook for 5 minutes or until onions are translucent, stirring occasionally. Do not let the vegetables brown.
Add the rinsed rice to the pot and stir frequently for about three minutes until everything is evenly tossed in the oil.
Add the adobo seasoning, olives, oregano, tomato sauce, and water. Stir well. Increase heat to medium high. Bring to a boil. Once boiling, cover the pan, reduce the temperature to low, and allow rice to simmer for 20 minutes or just until all of the liquid is absorbed. Use a fork to fluff the rice. Your goal is to have some crispy bits on the bottom of the pan. This is good stuff!