Puerto Rican Rice and Beans (Pink Beans)

“Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans.”

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 12 cup ham, chopped into small cubes
  • 2 tablespoons goya sofrito sauce
  • 2 tablespoons goya recaito
  • 1 teaspoon minced garlic or 2 garlic cloves, minced
  • 1 (15 1/2 ounce) cangoya pink beans, undrained
  • 1 cup water
  • 14 cup tomato sauce (plain)
  • 1 (2 g) envelopegoya sazon goya, con culantro y achiote
  • 14 teaspoon oregano
  • 1 pinch salt
  • 1 small potato, peeled and cut into chunks
  • 2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
  • 2 cups cooked white rice, medium grain (Cook according to packaged directions)


  1. Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
  2. Add Sofrito, Recaito and garlic and sauté another 5 minutes.
  3. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
  4. Serve over hot rice.
  5. Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.

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