Goya Red Kidney Beans - 15.5 oz. can (3 pk)

Bright, plump and tender -- for classic rice & beans, soups, salads and chili.

 

 

Red Kidney Beans and Rice - Recipe
	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