Puerto Rican Rice and Beans (Habichuelas Guisadas)

kitchengidget.com

foxmulders

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

Directions at kitchengidget.com

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