Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 (15 ounce) can kidney beans
- •1 ½ cups tomato sauce
- •4 ½ cups water, divided
- •½ teaspoon dried oregano
- •½ teaspoon dried basil
- •1 pinch dried thyme
- •salt and pepper to taste
- •5 teaspoons adobo seasoning, divided
- •2 cups uncooked white rice
Instructions
- Combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper, and 2 teaspoons adobo in a large saucepan. Simmer over low heat.
- Meanwhile, bring 4 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer until rice is cooked and all liquid is absorbed, about 20 minutes. Stir remaining 3 teaspoons adobo into rice.
- Serve bean sauce over rice.
Nutritional Facts
Per 4 servings
- Calories: 511
- Carbohydrate: 101g
- Fat: 5g
- Fiber: 10g
- Protein: 15g
- Sugar: 4g
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