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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Heat oil in sauce pan.
2Add sofrito, recaito and garlic, sauté 5 mins (do not burn garlic).
3Add rest of ingredients (except cilantro) and bring to boil.
4Reduce heat, add chopped cilantro, cover and simmer until pumpkin is soft and liquid is reduced to desired consistency.
5Serve 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