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A Saucy Caribbean Classic
Pink Beans and Rice is a saucy and satisfying recipe from the Caribbean that will simmer to the top of your go-to recipes. The plump and tender pink bean at the heart of this side dish couples with any meat or poultry you want to serve. And you’re sure to get cheers any time of year for its great taste and high-quality pink beans. Try our GOYA® Pink Beans and Rice tonight.
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil
2 tbsp.
GOYA® Sofrito
½ packet
⅛ tsp.
GOYA® Oregano Leaf
½ cup
GOYA® Tomato Sauce
1 can (7925)
GOYA® Pink Beans, drained and rinsed
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 cups
CANILLA® Extra Long Grain Rice, cooked according to package directions
Directions
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.
Step 2
Divide rice evenly among serving plates. Serve seasoned beans on top or alongside rice.
Save Time and Add Flavor with GOYA® Sofrito!
Sofrito — a puree of tomatoes, onions, green peppers, cilantro and garlic — is used as a flavor-packed cooking base in many Latino dishes; like soups, stews and seasoned beans. But making the mixture yourself can be time consuming — so we took the freshest ingredients and prepped them for you. Simply add a heaping spoonful or two of GOYA® Sofrito to your favorite dishes and enjoy the authentic flavors you love, without the work.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 20 Winter FallRecipe Reviews
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