Heat oil in 12” non-stick skillet over medium-high heat. Add onions; cook, stirring occasionally, until soft, about 7 minutes. Add beef to pan. Cook, breaking up meat with wooden spoon, until well browned, about 5 minutes. Drain and discard fat from pan.
Add Sazón, Adobo and cumin to meat, stirring to combine; cook 1 minute. Add sofrito; bring to simmer. Pour cider vinegar and golden cooking wine into pan; bring to boil. Cook, stirring, until liquid evaporates, about 2 minutes. Add tomato sauce, ½ cup water, olives and pimientos; bring liquid to boil. Reduce heat to medium-low. Simmer, stirring occasionally, until meat mixture thickens and flavors come together, about 10 minutes.
Serve with rice