Reach for Goya Red Kidney Beans with the Red Label. They come seasoned and prepared to perfection. Just heat and serve!
Red Kidney Beans and Rice
This nutritious dish is a Caribbean classic but is enjoyed the world over as a side dish. Made with plump Goya Red Kidney Beans and your favorite Goya rice, this classic recipe will compliment any meal.
Combine all ingredients except rice in a 4-quart saucepan. Bring to boil over medium heat then simmer for 10 minutes or until it reaches desired consistency.
This is one of the most popular dishes of the Caribbean kitchen and very easy to prepare. Try this delicious recipe accompanied by Goya Frozen Maduros, sweet Ripe Plantains. We are sure you will enjoy it.
Season the chicken with Adobo. In a caldero or large heavy pot, heat oil on medium. Cook the chicken, in batches if necessary, until brown on all sides. Set aside.
2.
Stir in minced garlic, onion, and green pepper and cook until tender, about 5 minutes. Add the rice and cook for 1 minute, stirring constantly.
3.
Stir in the water, Sazón and Bouillon. Raise the heat, and bring to a boil.
4.
Add the Alcaparrado and chicken. Stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.
5.
To serve, fluff rice and garnish with pimiento strips.
Serves 4
Goya Olive Oil
Goya Corn Tortillas
Goya Refried Beans
Pico de Gallo Goya
Goya Salsita Chipotle
Chicken Tostadas (ADA Certified)
Tostadas are a favorite dish served by street vendors around Mexico. Made with a variety of toppings, this "open-faced sandwich" is held together by refried beans.
Garnishes:
Goya Hot Sauce Low Fat Sour Cream
Shredded Queso Fresco Goya, or mild cheddar, or Monterey jack cheese
* To prepare shredded chicken:
Place chicken in a pot with water to cover. Add 1 packet Goya Cubitos En Polvo - Powdered Chicken Bouillon, 1 bay leaf, and 1 celery stalk. Bring water to a boil, reduce heat and simmer for 20 minutes until chicken is tender. When cool enough to handle, shred.
1.
Preheat oven to warm.
2.
Heat 1/2-inch of oil on medium in a small skillet and fry the tortillas one at a time for 30 seconds on each side. Drain on paper towels and keep warm in the oven until ready to use.
3.
Spread 3 tbsp. refried beans on each tortilla. Divide the lettuce, chicken, tomato and avocado among the tortillas. Garnish with salsa, sour cream and cheese, to taste.
Makes 8 Tostadas
Goya Minced Garlic
Goya Extra Virgin Olive Oil
Goya Seasoned Tomato Sauce
Goya Sazón
Goya Chipotle Peppers in Adobo
Shrimp in Chipotle Sauce
This shrimp dish from the coast of Oaxaca gets its spicy reputation from a perfect blend of flavors found in the picante tomato sauce and the chipotle chiles.
Sauce: ½ cup water
¼ tsp. Goya Oregano Leaf Goya Lemon juice
Regular tomato sauce
Regular sazon
Chipotle sauce (salsitas line)
1.
Season shrimp with Adobo.
2.
In a bowl, combine shrimp, garlic, chipotle sauce and lime juice. Marinate while preparing sauce, at least 5 minutes.
3.
In skillet on medium-high, heat 1/4 cup oil. Cook onion until golden. Add Tomato Sauce and Sazón and cook for one minute, stirring constantly.
4.
Transfer Tomato Sauce to blender. Add Chipotles, water and oregano and slightly process - there should be some texture.
5.
Pat shrimp dry. In skillet on medium-high, heat 1/4 cup oil. Cook shrimp briefly in 2 batches, turning once. Set cooked shrimp aside and keep warm.
6.
Add sauce to hot skillet and fry on medium-high for 5 minutes, stirring constantly. Stir in shrimp, lower heat to medium and cook for 2 minutes. If sauce gets too thick, add water. Serve immediately.
*
Note: This dish can be accompanied with white rice.
In a mixing bowl mix the Cassava with the Sazon and the Adobo.
2.
In a small pan heat the oil and cook the pork with the Sazon, Adobo and the olives.
3.
To make the empanadas get one sheet of the Goya banana leaves, add a spoon of the meat juice in the middle, then the dough on top, spread, add the meat in the center, fold and shape into a rectangular shape, placed in preheated oven at 350 degrees for 30 minutes.
