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Simple, flavorful and healthy, this one-pot vegan dish is perfect for serving a crowd.
Ingredients
¼ cup
GOYA® Extra Virgin Olive Oil
2
stalks celery, diced (about 1/2 cup)
1
carrot, diced (about 1/2 cup)
1
onion, diced (about 1 cup)
2 tbsp.
GOYA® Minced Garlic
2 tbsp.
GOYA® Chili Powder
1 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
1 tbsp.
GOYA® Ground Cumin
2 cans (15.5 oz. each)
GOYA® Red Kidney Beans, rinsed and drained
1 can (8 oz.)
GOYA® Tomato Sauce
1
GOYA® Bay Leaf
2 cups
CANILLA® Parboiled Extra Long Grain Rice
½ cup
diced GOYA® Manzanilla Olives Stuffed with Minced Pimientos
¼ cup
finely chopped fresh cilantro
Directions
Step 1
In Dutch oven or large saucepan set over medium heat, heat oil. Cook celery, carrot, onion and garlic, stirring occasionally, for 4 to 5 minutes or until soften. Stir in chili powder, Adobo seasoning and cumin. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant.
Step 2
Stir in 3 1/2 cups water, kidney beans, tomato sauce and bay leaf; bring to a boil. Stir in rice and olives. Reduce heat to low. Cover and cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and has absorbed most of the liquid. Let stand, covered, for 5 minutes.
Step 3
Remove bay leaf. Garnish with cilantro before serving.
Note:
Substitute kidney beans with black beans or lentils if preferred.
New from Goya
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