Red Kidney Beans & Rice

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil

2 tbsp. GOYA® Sofrito

1 packet Sazón GOYA® without Annatto

½ packet GOYA® Powdered Chicken Flavored Bouillon

⅛ tsp. GOYA® Oregano Leaf

½ cup GOYA® Tomato Sauce

1 can (15.5 oz.) GOYA® Red Kidney Beans, drained and rinsed

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

2 cups CANILLA® Extra Long Grain Rice, cooked according to package directions

Directions

Step 1

Heat oil in 4-qt. saucepan over medium-high heat. Add sofrito, sazón, bouillon and oregano. Cook until vegetable mixture becomes soft and fragrant, 1 – 2 minutes.

Step 2

Add ½ cup water, beans and tomato sauce to vegetable mixture. Bring water to a boil; reduce heat to medium low and simmer, stirring occasionally, until flavors come together and bean mixture becomes thick, about 15 minutes. Season beans with adobo.

Step 3

Divide rice evenly among serving plates. Serve seasoned beans on top or alongside rice.

Notes

You can also cut up a small/medium yellow onion and a peeled carrot and thow it into the pot in step 1