Arroz Amarillo con Habichuelas Guisadas (Yellow Rice with Stewed Beans)

A delicious dish made by Monica Rexach.

Ingredients

Rice

  • 1 packet of Sazón Goya with Coriander and Annatto
  • 1 packet of Goya powdered chicken bouillon (substitute for 1 more packet of Sazón Goya with Coriander and Annatto if you’re vegetarian)
  • 1 teaspoon Goya Adobo (or to taste)
  • 2 cups medium grain rice
  • 2 ½ cups water

Beans

  • 8 oz. tomato sauce
  • 2 cans pinto, kidney, or red beans, drained and rinsed
  • 1 teaspoon Goya Adobo (or to taste)
  • 1 packet of Sazón Goya with Coriander and Annatto
  • 2 tablespoons sofrito
  • ½ cups water
  • 2 medium-sized potatoes, cubed
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • Optional: Tomatoes, olives, garlic, peppers, and/or ham are sometimes cooked with the beans

Directions

  1. Boil 2 ½ cups of water. Add rice, sazón, chicken bouillon (optional), and adobo. Stir. Cover and let rice simmer for about 18 minutes. Then, remove from heat and allow rice to steam in the pot for another 5 minutes.
  2. In a pot, sauté sofrito in oil 2-3 minutes over medium heat.
  3. Add tomato sauce, beans, water, and potatoes into sofrito. Season with adobo, sazón, garlic powder, and oregano. Stir.
  4. Turn heat to medium high. When boiling, cover with a lid and turn heat to low. Should be ready within 20 minutes or when sauce thickens.