| | Directions | | Cook rice as directed, drain any remaining water. Heat oil in a large sauce pan or skillet. Add in minced garlic, garlic powder, Adobo seasoning and Sazon seasoning; cook until just sizzling. Add in sofrito and tomato sauce, stir well. Add in red beans, draining most of the bean liquid. Mix with cooked rice and potato and serve. |
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| Ingredients | | - |  | 1 1/2 cups white rice, uncooked |
| - | | 1 tablespoon vegetable oil |
| - | | 2 cloves garlic, minced fine |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/2 teaspoon Adobo seasoning |
| - | | 1 packet Goya Sazon seasoning (in Spanish food aisle of most grocery stores) |
| - | | 1 1/2 tablespoons sofrito sauce (jar found in Spanish foods aisle) |
| - | | 1/2 can Goya tomato sauce (small can) |
| - | | 1 can red kidney beans or pink beans (16 ounce can) |
| - | | 1 potato, peeled, boiled, diced |
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