Easy Spanish Rice and Beans

Jillian Coleman


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!


★★★★★ 1 vote

15 Min
1 Hr
Stove Top


  • 1 Tbsp
    olive oil
  • 2 tsp
    minced garlic
  • 2 tsp
  • 1/2 tsp
    oregano, dried
  • 4 Tbsp
    frozen goya sofrito
  • 1 c
  • 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

How to Make Easy Spanish Rice and Beans


  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).

Printable Recipe Card

About Easy Spanish Rice and Beans

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

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