Boil rice as directed on package with salt (usually every cup of rice is 2 cups of water).

Set aside the cooked rice.

In a medium pan, heat sofrito and onion until onion is almost translucent.

Combine beans with sauce, sazon, adobo, salt, black pepper, quartered potato, tomato sauce, and Spanish green olives with pimento in the pan.

Bring the mixture to a boil.

Reduce heat and simmer until potatoes are fork tender (about 30 minutes).

If needed, add a little chicken broth or water to maintain a saucy consistency.

Serve the beans over the cooked white rice.