Ingredients
- 2 cups long-grain white rice
- 4 cups water
- 1 tablespoon olive oil
- 1 large onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1/4 cup fresh cilantro chopped
- 1 can kidney beans (15 ounces) drained and rinsed
- 1 8-ounce can tomato sauce
- 1 packet Sazon seasoning with coriander and annatto
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch, which helps prevent the rice from becoming sticky.
- In a large pot, bring 4 cups of water to a boil. Add the rinsed rice, stir, and reduce heat to low. Cover and simmer for 18-20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
- While the rice is cooking, heat olive oil in a separate large skillet over medium heat. Add the diced onion and green bell pepper and cook until softened, about 5 minutes.
- Add minced garlic and chopped cilantro to the skillet and cook for an additional minute until fragrant.
- Stir in the drained kidney beans, tomato sauce, Sazon seasoning, dried oregano, salt, and pepper. Cook for 10 minutes, allowing the flavors to meld.
- Serve the bean mixture over the cooked rice. Garnish with additional fresh cilantro if desired.