Rice with Vienna Sausages (Arroz con Salchichas)

I love this recipe. I add a can of corn or chickpeas, drained. From the book A Taste of Puerto Rico by Yvonne Ortiz

1 (9-ounce) can Vienna sausages, drained and cut into pieces
1 tablespoon annatto oil
2 tablespoons corn oil
2 tablespoons Basic Sofrito
1 cup tomato sauce
1/2 cup manzanilla olives, chopped
2 cups short-grain rice
3 cups boiling water or chicken stock salt pepper to taste

Combine the sausages, oil, and Sofrito in a large pot. Saute quickly over medium-high heat; reduce the heat and add the tomato sauce and the olives. Cook for 5 minutes. Add the rice and the water and season to taste. Turn the heat back to medium-high and cook until the water is absorbed. Stir the rice well, reduce the heat to low, and cover the pot. Cook for another 20 minutes.