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


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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


  • 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).

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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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