Place the pork with the aliños sauce, chorizo lamb, black pepper and salt in a bowl. Marinade for two to three hours or overnight.
Place the oil in a medium pot and add the red onions, white onion, tomato, garlic and ground achiote. Cook over medium heat for about 7 minutes or until the vegetables are soft.
Add the pork and sauté over high heat for about 6 minutes. Add the rice, water, tomato paste, vinegar and salt to taste.
Bring to a boil and once the rice is boiling add the green beans carrots, peas, olives, capers and ground cumin. Stir well and then reduce the heat to low. Cover and simmer for about 20 to 25 minutes or until the rice is cooked.
The rice should be moist. Serve with fried green plantains or yuca fries, and a salad with avocado.