Red beans with rice
Puerto Rican recipes
Rices
Launch
Easy
20'
Red Kidney Beans with Rice are part of the Latin diet and a Caribbean favorite. The protagonists to prepare this delicious dish are GOYA® Red Kidney Beans and CANILLA® Extra Long Grain Rice, in addition to the spices and condiments that are added to give it a great touch of flavor.
Ingredients
- 2 tablespoons of GOYA Unico olive oil
- 2 tablespoons of tomato sofrito
- 1 package of season without annatto
- 0.5 package of chicken flavored bouillon
- 0.2 tablespoon of oregano leaf
- 0.5 cup of tomato sauce
- 1 can of Red kidney beans natural
- 1 pinch of Adobo with GOYA pepper
- 1 package of Sazón Goya
Preparation
- Heat the oil in a saucepan over medium-high heat. Add the sofrito, sazón, chicken broth and oregano. Cook until the aroma of the ingredients can be appreciated, 1 to 2 minutes.
- Add ½ cup of water, the beans and the tomato sauce to this mixture. Once the water boils, simmer over low heat, stirring occasionally, until the flavors are incorporated and the vegetable mixture thickens, about 15 minutes.
- Season the beans with adobo.
- To serve, place the prepared pink beans on top of the rice, or just to the side.
