EASY SPANISH RICE AND BEANS

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This is my favorite recipe for spanish rice and beans. Through trial and error I finally perfected the recipe. I love this served over plain white rice and served as a side to steak, chicken or my beef empanada recipe!

Provided by Jillian Coleman @JillianC

Categories     Rice Sides

Number Of Ingredients 13

1 tablespoon(s) olive oil
2 teaspoon(s) minced garlic
2 teaspoon(s) adobo
1/2 teaspoon(s) oregano, dried
4 tablespoon(s) frozen goya sofrito
1 cup(s) water
2 can(s) undrained pink beans
1/2 cup(s) tomato sauce
1/8 cup(s) manzilla olives (1/8 cup or as many as u want( cut in half or whole or combo)
2 tablespoon(s) frozen goya recaito
1 cup(s) chopped pumpkin (callabaza or kabocha squash) produce aisle
2 tablespoon(s) cilantro, fresh (or to taste)
2 package(s) goya sazon

Steps:

  • Heat oil in sauce pan.
  • Add sofrito, recaito and garlic, sauté 5 mins (do not burn garlic).
  • Add rest of ingredients (except cilantro) and bring to boil.
  • Reduce heat, add chopped cilantro, cover and simmer until pumpkin is soft and liquid is reduced to desired consistency.
  • Serve hot over white rice.
  • (Side note: may taste a little salty but it is served over plain white rice so it is not salty when you eat it).

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