Spanish Rice and Beans

Prep Time: 25 minutes
Serves: 4-6


This is a recipe that my mother-in-law taught me and I have made it the way I remember, which is probably not the way she makes it. It also happens to be one of Michael's absolute favorite meals.

2 cans kidney beans, undrained
1/4 cup sofrito
15 to 20 Spanish green olives with juice (adjust to taste)
1 envelope Sazón Goya con culantro y achiote
1 pkg sabor a jamón de cocinar (ham flavored concentrate), opt
1 (8oz) can Goya tomato sauce
1 Tbsp capers, opt
Enough water to make it saucy

2 cups uncooked rice

Start cooking rice first according to package directions and when it is done, the beans should be too. Put all ingredients except rice in a medium saucepan and simmer for 10 minutes, stirring occasionally. Serve immediately over hot cooked rice. Serves 6 to 8.

Serve with a tossed green salad, sliced avocado, mango, and/or tostones.
I also like to serve this as a side dish with center cut pork chops that are seasoned with Adobo, then fried over medium heat until cooked through.

If you don't use Sofrito very often, freeze it in small portions in small resealable bags.

Variations:
Add chopped roasted red peppers, to taste
Add a cup or two cubed potatoes or cubed pumpkin or butternut squash and cook until soft