Ingredients:
- 3 cups rice
- 15 ounces canned pink or kidney beans
- 8 ounces tomato sauce
- 1 envelope sazon con azafran seasoning
- 2 Tablespoons sofrito
- 6 green stuffed olives
- 1 potato, peeled and cubed
Directions:
- Prepare rice according to package directions.
- In a saucepan over medium heat, combine beans, tomato sauce, sazon, sofrito, olives and potatoes and stir.
- Cover and bring to simmer, then reduce heat to medium-low to low and let cook, stirring occasionally, for at least 15 minutes - you want the potatoes to be soft when pierced with fork, but not falling apart.
- Serve beans over rice. Tostones make a great side dish for this meal.
