Easy Spanish Rice and Beans

Jillian Coleman

By
@JillianC

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!


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Comments:

Serves:

6

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

1
Heat oil in sauce pan.
2
Add sofrito, recaito and garlic, sauté 5 mins (do not burn garlic).
3
Add rest of ingredients (except cilantro) and bring to boil.
4
Reduce heat, add chopped cilantro, cover and simmer until pumpkin is soft and liquid is reduced to desired consistency.
5
Serve hot over white rice.
6
(Side note: may taste a little salty but it is served over plain white rice so it is not salty when you eat it).

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: Spanish
Hashtags: #rice, #beans, #Spanish