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The ingredients needed to prepare Puerto Rican Rice & Pink Beans:
- Take 1 tbsp vegetable oil
- Prepare 4 oz ham (diced)
- Take 1⁄4 bunch cilantro (finely chopped)
- Provide 1⁄4 cup sofrito (I use homemade! Goya sells it in the latin food section. They also have it in the freeze section. I think the frozen one is better to use if not using homemade)
- Get 10 pimiento stuffed olives
- Get 8 oz can tomato sauce (Goya)
- Prepare 1 envelope sazón culantro y achiote (Goya)
- Provide 1 envelope beef bouillon (Goya)
- Take 2 15.5 ounce cans pink beans (Goya) (DO NOT DRAIN)
- You need 16 oz water
- Prepare 2 medium potatoes peeled and cubed
- Get 1 adobo to taste (Goya)
Instructions to make Puerto Rican Rice & Pink Beans:
- Add oil, ham, cilantro, sofrito to deep saucepan and saute on medium-low heat for about 3 minutes.
- Add olives, tomato sauce, sazón, beef bouillon and stir 2-3 minutes.
- Add beans, water, potatoes, and adobo, stir.
- Turn heat to medium-high bring to boil. Stir occasionally.
- Reduce heat to low, cover and cook about 20 minutes. Remove lid stir and cook another 10 minutes or until potatoes are done without lid.
- Serve with white rice.
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