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Puerto Rican Rice and Beans (Habichuelas Guisadas)
Ingredients
  • 1 tablespoon oil
  • 2 heaping tablespoons sofrito
  • 8 ounces tomato sauce
  • 2 cans (15 to 16 ounces) kidney, red or pink beans, drained and rinsed
  • 1 ½ cups (12 ounces) water
  • 1 packet Sazón with Coriander and Annatto (Culantro and Achiote)
  • 1 packet ham flavor (I use Goya Jamón) (optional)
  • 1 teaspoon adobo (I use Goya)
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • Ground black pepper, to taste
  • 2 tablespoons Manzanilla or Spanish pimento-stuffed olives
  • ½ pound potatoes, peeled and diced into large chunks
  • Cooked white rice, for serving
Steps
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