Red Beans and Rice

Recipe by Diana A
READY IN: 50mins


  • 1
    (16 ounce) can kidney beans
  • 4
    ounces tomato sauce
  • 14
    teaspoon salt
  • 1
    (1 1/2 ounce) envelope goya sazon goya, con achiote seasoning (found in the Spanish food section of your supermarket)
  • 1 12
    tablespoons of goya sofrito seasoning (found in the Spanish food section of your supermarket. This is in a glass jar.)
  • 12
    teaspoon garlic powder
  • 1
    small cooked potato, cubed (you can use a couple of those small canned white potatoes) (optional)
  • 1 12
    cups uncooked rice
  • 2 12
    cups water
  • 1
    tablespoon vegetable oil
  • 12
    teaspoon salt


  • In a large heavy pot, with a tight fitting lid, put the 2 and 1/2 cups water, the tablespoon of vegetable oil and 1/2 teaspoon of salt.
  • Bring to a boil and stir in the rice.
  • Bring to a boil again over medium high heat.
  • Stir.
  • Boil for about 1 minute and then put on the lid and reduce the heat to medium low.
  • Cook for about 20 minutes WITHOUT LIFTING THE LID.
  • After the 20 minutes or so, take off the lid and with a large spoon begin lifting the rice from the bottom and bringing it to the top.
  • Check for doneness.
  • If not quite done, put the lid back on for another 10 minutes and check again.
  • When done, put the lid back on and reduce heat to low for another 5-10 minutes and then turn off the heat.
  • (The best type of pan to use for this is a heavy cast aluminum dutch oven type pan--do not try to use stainless steel pans for this).
  • Beans: In a medium saucepan put the can of beans, the tomato sauce, salt, Goya Sazon con Achiote, Goya Sofrito, garlic powder, and the cubed cooked potato.
  • Place over medium low heat and cook stirring occasionally without a lid until it is thickened and hot.