Puerto Rican Rice & Pink Beans

Name: Puerto Rican Rice & Pink Beans
Cuisine: American
Ingredients: 1 tbsp vegetable oil; 4 oz ham (diced); 1/4 bunch cilantro (finely chopped); 1/4 cup sofrito (I use homemade! Goya sells it in the latin food section. They also have it in the freeze section. I think the frozen one is better to use if not using homemade); 10 pimiento stuffed olives; 8 oz can tomato sauce (Goya); 1 envelope sazón culantro y achiote (Goya); 1 envelope beef bouillon (Goya); 2 15.5 ounce cans pink beans (Goya) (DO NOT DRAIN); 16 oz water; 2 medium potatoes peeled and cubed; 1 adobo to taste (Goya)

htangle @cook_3375361

I absolutely love this recipe. One of my best!!!

htangle @cook_3375361

I absolutely love this recipe. One of my best!!!

Saved

Ingredients

1 tbspvegetable oil
4 ozham (diced)
1/4 bunchcilantro (finely chopped)
1/4 cupsofrito (I use homemade! Goya sells it in the latin food section. They also have it in the freeze section. I think the frozen one is better to use if not using homemade)
10pimiento stuffed olives
8 ozcan tomato sauce (Goya)
1 envelopesazón culantro y achiote (Goya)
1 envelopebeef bouillon (Goya)
215.5 ounce cans pink beans (Goya) (DO NOT DRAIN)
16 ozwater
2 mediumpotatoes peeled and cubed
1adobo to taste (Goya)

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Steps

1

Add oil, ham, cilantro, sofrito to deep saucepan and saute on medium-low heat for about 3 minutes.
2

Add olives, tomato sauce, sazón, beef bouillon and stir 2-3 minutes.
3

Add beans, water, potatoes, and adobo, stir.
4

Turn heat to medium-high bring to boil. Stir occasionally.
5

Reduce heat to low, cover and cook about 20 minutes. Remove lid stir and cook another 10 minutes or until potatoes are done without lid.
6

Serve with white rice.