In a large skillet over medium heat, sauté bacon until brown and crisp. This may take about 5-5 minutes.
Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 1-2 tablespoons).
Pour about 1-2 tablespoons oil to the pan then Add sofrito to the skillet , until fragrant ,about 2-3 minutes.
Throw onion, garlic and cumin to the pan. Sauté for about a minute.
Stir in rice and continue stirring for about 1-2 minutes.
Then add gandules, tomato sauce, olive , sazon and water. Bring to a boil and reduce heat; cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.