Stewed Beans & Potatoes w/ white rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cups Rice, 1 can red kidney beans, adobo, oil, salt, 3 small peeled potatoes cut into small chunks, 1 can goya spanish style tomatoe sauce, onion flakes, parsley, oregano, garlic powder, water, sofrito, recaito
White Rice:
Add 1tsp of corn oil into a medium sized rice pot, add the dash of salt, add 2cups tap water and 1 1/2cups medium grain goya rice, cover and let cook over medium heat, stir occasionaly and as water evaporates, lower heat, cook until all water is absorbed and rice is soft. (15mins)
Beans & Potatoes:
In medium sized saucepan add the 1tps of oil and 1tbsp of Goya sofrito (frozen or in a jar) and 1tbsp Goya recaito (frozen or in a jar). Add 1can goya spanish style tomatoe sauce and use the tomatoe sauce can to add half the can's size of tap water. add the onion flakes, the parsley, oregano, garlic powder, Goya Light Adobo and stir well. Add the goya red kidney beans and the cut up small potatoes and stir well. Cover and cook over medium heat stirring occasionally until beans and potatoes are fully cooked (20mins)
Number of Servings: 4
Recipe submitted by SparkPeople user JSILVA2720.
Add 1tsp of corn oil into a medium sized rice pot, add the dash of salt, add 2cups tap water and 1 1/2cups medium grain goya rice, cover and let cook over medium heat, stir occasionaly and as water evaporates, lower heat, cook until all water is absorbed and rice is soft. (15mins)
Beans & Potatoes:
In medium sized saucepan add the 1tps of oil and 1tbsp of Goya sofrito (frozen or in a jar) and 1tbsp Goya recaito (frozen or in a jar). Add 1can goya spanish style tomatoe sauce and use the tomatoe sauce can to add half the can's size of tap water. add the onion flakes, the parsley, oregano, garlic powder, Goya Light Adobo and stir well. Add the goya red kidney beans and the cut up small potatoes and stir well. Cover and cook over medium heat stirring occasionally until beans and potatoes are fully cooked (20mins)
Number of Servings: 4
Recipe submitted by SparkPeople user JSILVA2720.
Nutritional Info Amount Per Serving
- Calories: 286.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 964.4 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 9.2 g
- Protein: 9.8 g
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