Tacu Tacu | GOYA

Tacu-Tacu - Peruvian Beans and Rice

Tacu-Tacu is a typical Peruvian recipe that originated as a way to use up left over rice and beans. The leftover rice is mixed with cooked, seasoned Canary beans, and then fried in a skillet to make a large patty. Typically served with the classic Peruvian Salsa (salsa criolla), the rice and beans can also be served with leftover meats, a fried egg, or grilled thin steaks.

Serves 4

Prep time: 5 min.

Ingredients

3 tbsp. GOYA® Extra Virgin Olive Oil, divided

½ onion, very finely chopped (about 1 cup)

1 tsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced

1 packet Sazón GOYA® with Coriander and Annatto*

1 packet GOYA® Ham Concentrate

1/8 tsp. GOYA® Ground Oregano

1 can (15.5 oz.) GOYA® Canary Beans, undrained

GOYA® Adobo All-Purpose Seasoning with Pepper

2 cups cooked CANILLA® Extra-Long Grain Rice

Directions

1. To make the seasoned beans, heat 2 tbsp. oil in non-stick skillet over medium heat. Add onion and garlic; cook until onions are soft, about 10 minutes. Stir in Sazón, Ham Flavor and Oregano and cook slowly, stirring often until mixture begins to form a paste, about 10 minutes. Add water 1 tablespoon at a time if mixture gets too dry. Add beans to skillet; cook, stirring often until mixture thickens, about 5 minutes more. Season with Adobo.
2. In bowl, combine cooked rice and bean mixture. Wipe out skillet, return to medium heat and add remaining oil. Add rice and bean mixture; stir once or twice and then pat mixture down. Cover and cook on low until heated through and lightly browned on bottom, about 10 minutes more.
3. To serve, invert a plate over skillet and flip so rice is on plate with browned side up. Accompany with Peruvian Salsa.
* If you prefer less color in your beans use Sazón without Annatto.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.