Small White Beans and Rice

Name: Small White Beans and Rice
Prep time: M
Total time: M
Yield: 8 Servings
Ingredients: 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 pkg. Chorizo; 1 cup ½-inch diced calabaza or butternut squash; 2½ cups water; 2 rounded tbsp Sofrito; ½ can Tomato Sauce; 1 packet Sazón without Annatto; 1 packet Ham Flavored Concentrate; ¼ tsp. Oregano Leaf; GOYA® Adobo with Pepper to taste; 2 cans Small White Beans; 4 cups Canilla ® Extra Long Grain Rice

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Yields:8 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

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1 pkg.

4 GOYA® Chorizo, cut into ¼-inch slices

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1 cup

½-inch diced calabaza or butternut squash

2½ cups

water

2 rounded tbsp

GOYA® Sofrito

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½ can

GOYA® Tomato Sauce

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1 packet

GOYA® Sazón without Annatto

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1 packet

GOYA® Ham Flavored Concentrate

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¼ tsp.

GOYA® Oregano Leaf

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

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2 cans
(15.5 oz.)

GOYA® Small White Beans

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4 cups

cooked GOYA® Canilla® Extra Long Grain Rice

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Directions

Kitchen View

Step 1

In a 4-quart saucepan over medium heat, cook oil and chorizo for 2 minutes.

Step 2

Add the remaining ingredients except beans and rice to the saucepan. Bring to a boil, and simmer for 15 minutes. Stir in the beans and continue to simmer for 15 minutes or until it reaches desired consistency. For a thicker sauce, mash some calabaza against the inside of the saucepan.

Step 3

Serve with cooked Canilla rice on side.

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