Puerto Rican Rice and Beans

By carvalhohm

Ingredients

• 2 tbsp. Extra Virgin Olive Oil
• 2 tbsp. GOYA® Sofrito
• 1 packet Sazón GOYA® without Annatto
• 1/2 packet Chicken Bouillon
• 1/8 tsp. Oregano Leaf
• 1/2 cup Tomato Sauce
• 1 can (15.5 oz.) Pink Beans, drained and rinsed GOYA® Adobo with Pepper, to taste
• 2 cups CANILLA® Extra Long Grain Rice, cooked according to package directions

Details

Servings 8
Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

Heat oil in 4-qt. saucepan over medium-high heat. Add sofrito, sazón, bouillon and oregano. Cook until vegetable mixture becomes soft and fragrant, 1 – 2 minutes. Add ½ cup water, beans and tomato sauce to vegetable mixture. Bring water to a boil; reduce heat to medium low and simmer, stirring occasionally, until flavors come together and bean mixture becomes thick, about 15 minutes. Season beans with adobo.

Divide rice evenly among serving plates. Serve seasoned beans on top or alongside rice.