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easy spanish rice and beans

(1 rating)
JillianC avatar
Recipe by
Jillian Coleman
@JillianC
Brooklyn, NY

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 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For easy spanish rice and beans

  • 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
    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).
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