Rinse and drain rice, set to the side.
Warm oil in a caldero over medium high heat.
Add salted pork and cook for about two minutes before adding in sofrito and onions or chopped vegetables, except for garlic.
Cook vegetables until softened, about 4 minutes, occasionally stirring.
Add in garlic and cook for thirty seconds before adding in tomato sauce, seasonings, and cilantro.
Let sauce come to a bubble and stir in rice.
Stir rice occasionally for two minutes for the rice to absorb the sofrito sauce.
Allow to cook about a minute, stirring occasionally before adding in the rice.
Pour in chicken broth or water with chicken bullion.
Bring the liquid to a boil and then lower to a steady simmer (think medium).
Cook uncovered for 12-14 minutes not stirring until the water levels evaporate to where you see the top of the rice and it the rice looks like craters.
Stir once and cover.
Lower heat to low. DO NOT UNCOVER!
Cook rice for twenty minutes. DO NOT TOUCH OR UNCOVER!
After 20 minutes DO NOT UNCOVER YET, remove pot from heat and let it steam for about 15 minutes before uncovering.
Uncover and gently fluff with a fork before serving.