Ingredients
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2 tablespoons olive oil
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1/2 cup ham, chopped into small cubes
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2 tablespoons goya sofrito sauce
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2 tablespoons goya recaito
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1 teaspoon minced garlic or 2 garlic cloves, minced
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1 cup water
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1/4 cup tomato sauce (plain)
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1 (2 g) envelope goya sazon goya, con culantro y achiote
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1/4 teaspoon oregano
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1 pinch salt
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2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
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2 cups cooked white rice, medium grain (Cook according to packaged directions)
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1 small potato, peeled and cut into chunks
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1 (15 1/2 ounce) can goya pink beans, undrained
Instructions
- Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
- Add Sofrito, Recaito and garlic and sauté another 5 minutes.
- Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
- Serve over hot rice.
- Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.