Cuban Rice and Beans GOYA® style is comfort food with an exciting Latin flavor in just a few easy steps. We’ve done all the hard work, so you’ll get the benefit of beans from a can that taste like you soaked them overnight and made the sauce from scratch! A versatile favorite, our Cuban Rice and Beans recipe can accompany meat or poultry as a jazzy side-or serve it solo, so you can focus on the savory seasonings and plump, delicious red beans. Cuban Rice and Beans always hits the spot.
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 Servings |
Ingredients
- 1 tbsp. GOYA® Extra Virgin Olive Oil
- 2 tbsp. GOYA® Tomato Sauce
- 1 tsp. GOYA® Minced Garlic
- 1 tsp. GOYA® Sofrito
- 2 packets Sazon GOYA® without Annatto
- 1 packet Sazon GOYA® with Coriander and Annatto
- 1 can (15.5 oz.) GOYA® Small Red Beans
- 1½ cups Golden CANILLA Rice
- ½ tsp. sugar
Instructions
- 1. Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. 2. Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min 3. Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 438 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 303 mg |
Reviews
This is a good basic recipe. I grew up with Puerto Rican influences so I added olives, with the pit, to my rice. My teen loves it.
I Don’t get the “awful” review. I added a little more garlic and sofrito. Delicious!
Awful!