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Goya Red Kidney Beans	Goya Adobo All-Purpose Seasoning	Sazón Goya	Sofrito	Canilla Extra Long Grain Rice




				Tostones (Fried Plantains) Click here


			Goya Red Beans in Sauce Reach for Goya Red Kidney Beans with the Red Label. They come seasoned and prepared to perfection. Just heat and serve!

Red Kidney Beans and Rice

This nutritious dish is a Caribbean classic but is enjoyed the world over as a side dish. Made with plump Goya Red Kidney Beans and your favorite Goya rice, this classic recipe will compliment any meal.

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

½ cup water

2 tbsp. Goya Extra Virgin Olive Oil

2 tbsp. Goya Sofrito or Goya Recaito*

½ can Goya Tomato Sauce (8 oz.)

1 packet Sazón Goya without Annatto

½ packet Goya Powdered Chicken Bouillon

1/8 tsp. Goya Leaf Oregano

Goya Adobo with Pepper to taste

2 cups cooked Canilla Long Grain Rice

1.	Combine all ingredients except rice in a 4-quart saucepan. Bring to boil over medium heat then simmer for 10 minutes or until it reaches desired consistency.
2.	Serve with cooked Canilla rice on side.
*	For more cilantro flavor use Goya Recaito.

Serves 4


Goya Adobo All-Purpose Seasoning	Goya Extra Virgin Olive Oil	Sazón Goya	Powdered Chicken Bouillon	Canilla Extra Long Grain Rice




				Goya Pimientos Click here

Chicken & Rice - Arroz con Pollo

This is one of the most popular dishes of the Caribbean kitchen and very easy to prepare. Try this delicious recipe accompanied by Goya Frozen Maduros, sweet Ripe Plantains. We are sure you will enjoy it.

1 chicken (3½ - 4 lbs.), cut in pieces

Goya Adobo with Pepper, to taste

3 tbsp. Goya Extra Virgin Olive Oil

1½ tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced

1 cup onion, finely diced

¾ cup green pepper, finely diced

3 cups water

1 packet Sazón Goya with Azafrán

1 packet Goya Powdered Chicken Bouillon

¼ cup Goya Pitted Alcaparrado, sliced

1½ cups Canilla Extra Long Grain Rice

Garnish:

1 jar (4 oz.) Goya Fancy Sliced Pimientos

1.	Season the chicken with Adobo. In a caldero or large heavy pot, heat oil on medium. Cook the chicken, in batches if necessary, until brown on all sides. Set aside.
2.	Stir in minced garlic, onion, and green pepper and cook until tender, about 5 minutes. Add the rice and cook for 1 minute, stirring constantly.
3.	Stir in the water, Sazón and Bouillon. Raise the heat, and bring to a boil.
4.	Add the Alcaparrado and chicken. Stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.
5.	To serve, fluff rice and garnish with pimiento strips.

Serves 4