Cook rice according to directions on package and set aside.
Heat oil in a pot over a medium heat, then add sofrito and cook for 1-2 mins.
Add tomato sauce, adobo, and bay leaves. Stir and cook for 2-3 mins until flavors combine.
Add beans, potatoes, squash, olives, and water and stir to combine.
Bring to a boil then reduce heat to a simmer and cover. Cook until potatoes and squash are fork tender (~10 mins). Taste and adjust seasoning with salt and pepper if necessary.
Remove pot from stove, add fresh cilantro and stir.
Serve with side of rice, fresh cut avocado, and more chopped cilantro, as preferred.
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