Spanish Rice & Beans – II

This recipe is a gift from my sister Sandy. She’s been making this in some form for years. Sometimes she adds 2-3 cut-up hot dogs. It’s so good that I make it about 3 times a month. Plus, it goes as a side with just about any kind of meat. Kids love it. There’s another version with the ingredients all mixed together and cooked in 1 pot – Orange Rice. Try that one too.

2-3 Tbsp. Olive Oil
1 Heaping tsp. minced garlic
1 Packet Goya Sazon
3 Heaping Tbsp. Goya Sofrito
1 Can (8 oz.) tomato sauce
1 Can (14 oz.) Goya beans – Pinto, Kidney, Red, Roman- you pick
2 Cans (14.5 oz) beef broth
1/2 Cup green olives with juice – (this is optional, but tasty)
2- 3 medium sized potatoes, peeled & cut into chunks
Goya Rice

In a medium sized pot, pour in the olive oil; when it’s hot, add the minced garlic and sizzle for a minute.
Empty in packet of Sazon, then Sofrito and stir until sizzling. Add in everything else and stir to combine.Cook on med-high heat until potatoes are done – about 30 minutes. Do not cover. Stir occasionally. This will thicken up because of the potato. However, sometimes it’s just not thickened enough. In that case get your box of cornstarch out and read the side for instructions on thickening. I follow those instructions and slowly stir mixture into the sauce at the end of cooking time, then cook for 1 minute.

Meanwhile, make your white rice on the side, the ratio being 6 cups water to 3 cups rice. Check out my White Rice Recipe under Categories. When both sauce & rice are done, place rice in individual bowls and ladle sauce on top.


  1. I completely agree and I just wanted to say that I really like your blog. Is it WordPress based?