Puerto Rican Rice and Beans (Pink Beans)

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 12
    cup ham, chopped into small cubes
  • 2
    tablespoons goya sofrito sauce
  • 2
    tablespoons goya recaito
  • 1
    teaspoon minced garlic or 2 garlic cloves, minced
  • 1
    (15 1/2 ounce) can goya pink beans, undrained
  • 1
    cup water
  • 14
    cup tomato sauce (plain)
  • 1
    (2 g) envelope goya sazon goya, con culantro y achiote
  • 14
    teaspoon oregano
  • 1
    pinch salt
  • 1
    small potato, peeled and cut into chunks
  • 2
    tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
  • 2
    cups cooked white rice, medium grain (Cook according to packaged directions)
Advertisement

DIRECTIONS

  • Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
  • Add Sofrito, Recaito and garlic and sauté another 5 minutes.
  • Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
  • Serve over hot rice.
  • Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
Advertisement