Ingredients:
2 tablespoons olive oil
1/2 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) cans goya pink beans, undrained
1 cup water
1/4 cup tomato sauce ( plain)
1 (2 g) envelopes goya sazon goya, con culantro y achiote
1/4 teaspoon oregano
1 pinch salt
1 small potatoes, 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)
Directions:
Heat oil in saucepan on medium. Add ham and saute for about 5 minutes.
Add Sofrito, Recaito and garlic and saute 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.
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.