• 4 cups white rice
  • 1 can red or pink beans, drained and rinsed (15.5 ounce can)
  • 2 cloves garlic, minced, or 2 frozen cubes (small cloves)
  • 3 tablespoons olive oil
  • 1 green pepper, de-stemmed, seeded, diced (small)
  • 1 onion, finely chopped (medium)
  • 3 packages Goya Sazon (Con Culantro Y Achiote) available inch most grocery stores
  • 1/2 tablespoon Goya Adobe seasoning without salt (or more to taste)
  • 2 tomatoes, finely chopped (small)
  • 1/2 jar green pitted olives, chopped fine, optional (small jar)
In a large skillet, place oil and spices, saut gently. Add in rice, and continue to saut over medium heat. When rice is coated with spice mixture, and slightly toasted, add water to cover. Cover skillet, lower heat and simmer. Check to make sure that rice has water, and does not get too dry, or too wet. When rice is almost done, add in peppers, beans and tomatoes, and stir through. Continue until heated. Add garnish of olives, if desired. Continue to cook for a few more minutes. Serve with fried plantains, and tossed green salad.
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