Spanish Rice & Beans

img_0033.jpgGoes very, very well with any kind of meat, or just have it with a salad. My sister Shawn takes her son Jimmy to a local Spanish bodega just about everyday after school for him to get a container of this kind of rice. It’s that good.

3 Tbsp. olive oil
2 tsp. minced garlic (from the jar)
1 packet Goya Sazon
3 heaping Tbsp. Goya Sofrito
4 oz. (1/2 an 8 oz. can) tomato sauce
2 14 oz. cans beef broth
1 15.5 oz. can Goya Pink Beans
1/2 cup of whole, pitted green olives with their juice – (optional!)
– Some folks omit the olives but add a small chopped green pepper
4 cups uncooked Goya white rice

In a medium pot (that you have a tight-fitting lid for) heat the olive oil. Add the garlic and sizzle for about 1 minute. Add the packet of Sazon and Sofrito. Stir and let simmer for about 2 minutes. Add the tomato sauce and stir and simmer for 1 minute.

Add the broth, beans and olives – if using. Stir. Add the 4 cups rice, stir well and bring to a boil. Turn heat to medium-low and simmer uncovered until most of the liquid has absorbed. It will still be moist around the edges, but kinda white/dry in the middle. This takes about 20-25 minutes. Do not stir it at all during this time – leave it alone to dry out.

Give it a good stirring with a wooden spoon, then reduce heat to low and place the lid on top. Let this cook for about 15-20 minutes more. Lift lid at the 15-minute mark, stir and test rice for doneness. Sometimes the rice does burn and stick to the bottom, don’t worry if it does. Some people actually like that crusty rice stuff. Enjoy!


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