- About this Recipe
Ingredients
1 tbsp.
GOYA® Extra Virgin Olive Oil or GOYA® Pure Olive Oil
1
small onion, finely chopped (about 2 cups)
2
bell peppers green and/or red, finely chopped (about 2 cups)
1 tsp.
GOYA® Minced Garlic, or 3 cloves garlic, finely chopped
2 cups
water
2 tbsp.
GOYA® Low Sodium Tomato Sauce
2 cans (15.5 oz. each)
GOYA® Low Sodium Small Red Beans, drained, reserving 1 cup liquid from can
1 box (7 oz.)
GOYA® Low Sodium Rice & Red Beans
¼ tsp.
GOYA® Adobo Light All-Purpose Seasoning with Pepper
Directions
Step 1
Heat oil in medium pot over medium-high heat. Add onions, peppers, and garlic. Cook, stirring, until fragrant, about 1 minute. Add water, tomato sauce and reserved liquid from bean can; bring to boil.
Step 2
Add beans, rice mix and Adobo Light to pot; stir to combine. Bring rice and bean mixture to boil. Reduce heat to medium low and simmer, covered, until water is absorbed, and rice is tender, about 20 minutes.
Step 3
Fluff rice with fork, let rice sit, covered, about 5 minutes. Evenly divide rice and beans among 6 serving plates.
New from Goya
Recipe Tags
Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 20 on recipe-filter MyPlate on recipe-filterRecipe Reviews
No Reviews Yet