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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.
GOYA® Extra Virgin Olive Oil, divided
onion, very finely chopped (about 1 cup)
GOYA® Minced Garlic or 2 cloves fresh garlic, minced
GOYA® Ground Oregano
1 can (15.5 oz.)
GOYA® Canary Beans, undrained
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.
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.
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.
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