Ingredients:
- 1 ½ cups cooked Camellia Brand Red Kidney Beans
- 1 tablespoon olive oil
- 1 ½ cups no-sodium tomato sauce
- ½ cup chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pinch dried thyme
- ground black pepper to taste
- 2 teaspoons adobo seasoning, plus additional to taste (available in the Hispanic section of most supermarkets)
- 4 cups water
- 2 cups uncooked white rice
Directions:
- In a large saucepan, combine olive oil, red kidney beans, tomato sauce, broth, oregano, basil, thyme, pepper, and 2 teaspoons adobo. Simmer on low heat.
- Meanwhile, in another pot, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
- Add additional adobo to taste.
- Serve beans over rice.