Spanish Corned Beef

This is one of my kids all-time favorites. Everyone in the house likes it and is excited when I say I'm making it for dinner. Best of all, it's so easy and fast to make!

Prep Time: 25 minutes

Makes: 4 to 6 servings

1 can corned beef

1/4 cup sofrito

15 Spanish olives, with juice

1 pkg. Sazon Goya(R) con achiote

3 potatoes, peeled and cubed

1/2 cup water, or more depending on how liquidy you want it

1 1/2 cups rice, uncooked

Cook rice according to package directions. Meanwhile, add remaining ingredients to a medium saucepot and simmer until potatoes are soft. Serve over hot rice.

Substitutions:
Add 1 cup extra water and 1/2 cup dried diced potatoes
Use 1 can drained garbanzo beans instead of potatoes
Replace corned beef and potatoes with 1-2 cans of corned beef hash