Puerto Rican Rice and Beans (Pink Beans)

Description: Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans.

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup ham, chopped into small cubes
• 2 tablespoons goya sofrito sauce
• 2 tablespoons goya recaito
• 1 teaspoon minced garlic or 2 garlic cloves, minced
• 1 (15 1/2 ounce) can goya pink beans, undrained
• 1 cup water
• 1/4 cup tomato sauce (plain)
• 1 (2 g) envelope goya sazon goya, con culantro y achiote
• 1/4 teaspoon oregano
• 1 pinch salt
• 1 small potato, peeled and cut into chunks
• 2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
• 2 cups cooked white rice, medium grain (Cook according to packaged directions)

Steps:

1. Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
2. Add Sofrito, Recaito and garlic and sauté another 5 minutes.
3. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
4. Serve over hot rice.
5. Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.