Tacu-Tacu - Peruvian Beans and Rice

Tacu-Tacu - Peruvian Beans and Rice
Tacu-Tacu - Peruvian Beans and Rice

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La Cocina Goya

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.

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3 tbsp.

GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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½ tsp.

onion, very finely chopped (about 1 cup)

1 tsp.

GOYA® Minced Garlic or 2 cloves fresh garlic, minced

1 can (15.5 oz.)

GOYA® Canary Beans, undrained


*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 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.

Step 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.

Step 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.

Recipe Tags

Main Dishes South America Under 20

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