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4 GOYA® Chorizos, cut into ¼-inch slices
½-inch diced calabaza or butternut squash
2 rounded tbsp
GOYA® Tomato Sauce (8 oz.)
GOYA® Oregano Leaf
2 cans (15.5 oz.)
GOYA® Small White Beans
In a 4-quart saucepan over medium heat, cook oil and chorizo for 2 minutes.
Add the remaining ingredients except beans and rice to the saucepan. Bring to a boil, and simmer for 15 minutes. Stir in the beans and continue to simmer for 15 minutes or until it reaches desired consistency. For a thicker sauce, mash some calabaza against the inside of the saucepan.
Serve with cooked Canilla rice on side.
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