Puerto Rican Rice & Beans (Tomato)

Puerto Rican Rice & Beans pictured with
Pan-Fried Tofu, Fried Sweet Plantains, and mixed veggies

Recipe contributed by Maria Flores

Serves 6

• 3 cups cooked black beans, red kidney beans or pink beans or 2 (15 ounce) cans beans including liquid
• 2 tablespoons recaito (Puerto Rican sofrito, such as Goya jar or frozen)
• 8 ounces (1 cup) tomato sauce
• 1 1/2 teaspoons taco seasoning
• 1 medium potato, diced, optional
• 1 tablespoon cornstarch & 1 tablespoon water, optional
• Cooked rice 

In a saucepan over medium heat combine beans, recaito, tomato sauce, seasoning and potato, if using. Cover and heat to boiling, then simmer until potato is tender and flavors are blended, about 15 minutes. If the sauce has thickened too much, add water. If it’s too thin, stir a smooth mixture of cornstarch & water into simmering sauce until thickened. Serve over hot cooked rice.