Kristy's Spanish Rice and Beans Recipe

Kristy's Spanish Rice and Beans


  • 3 cups of uncooked medium grain Goya rice
  • 2-3 T of Sofrito (jar or frozen)
  • 1 teaspoon or so of garlic salt
  • 1T adobo
  • black pepper
  • 1-2 packets of sazon.
  • 6 C water
  • 1 can Goya Green Pigeon Peas, undrained (15 oz.) 
  • 1 8oz can Goya tomato sauce (only use 6 oz)
  • 1/2 C veg oil

How to make Kristy's Spanish Rice and Beans

Combine all ingredients except rice and beans in a pot. I used my cast iron enamel pot. Stir, bring to boiling. 
Add the 3 cups of rice and the beans. Bring to boil again, turn down to LOW.

Cover with foil, then top with lid. Let go for 15 minutes. Fluff your rice. Let go for 15 minutes more.
Question from the Chef

“What's your favorite way to cook with green?”

  • JustSayin
    JustSayin says

    This recipe is wrong. My rice came out mushy which means 6 cups of water is too much and you might want to drain the peas. The pea juice over powered the rest of the seasonings. I don't recommend using the measurements of this recipe.

  • kimdec
    kimdec says

    I'm sorry you had trouble.

  • MoJam
    MoJam says

    I haven't tried this recipe, however when I make my rice or rice and beans, you should always use equal measurements of rice and water. Key is to bring to a boil then reduce heat to low and steam rice. Never stir until liquid is almost gone.

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