This is one of my favorite Puerto Rican dishes ever – and my kids agree too. It’s packed with flavor, protein and it’s super easy to make. I hope they become a staple in your house like they are in mine!
For the Rice:
Rinse the rise with water and drain off excess.
Add about 2 tablespoons of oil to bottom of pan. Put in rice, and add in 1.5x water to rice ratio. (1 cup rice = 1.5 cups water).
Add salt to water. About 1/2 tsp. Bring to a boil and cover, turn heat to med-low.
For the Beans: 
Ingredients – (Goya products can be swapped for other types, I just use Goya)
1 can Goya Red Kidney Beans or Small Red Beans
1 tbsp. oil
1/2 can Goya Tomato Sauce
1/2 can of water (I use the bean can for this)
1 packet Goya Sazon con Culantro y Achiote
1 Packet Goya Consome de Pollo
Heaping Tablespoon of Sofrito
Olives – diced to taste
Start with 1 tablespoon of oil in the pot. Place in pot the sofrito, tomato sauce, packets of Sazon and Consome de Pollo, rinsed kidney beans, water and olives. Mix together ingredients on med-high heat. Bring to a slow boil, then turn it down to low-medium heat until beans are softened.
To serve, plate rice and ladle beans and their juice over rice. Enjoy!
