hot sauce at the table. This recipe makes 4 to 6 servings, and is vegetarian.
2 Tbs olive oil, preferably Spanish olive oil like Goya brand
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, de-seeded and chopped
2 tomatoes, chopped
salt & pepper to taste
Opt: 1/2 Tbs annatto powder (achiote) OR 1 packet of "Sason Goya con achiote" (with annatto)
1 tsp dried oregano
1 can red kidney beans, drained (about 2 cups of beans)
1 cup uncooked rice
2 cups water
Heat the olive oil and bay leaf over medium heat in a large saucepan with a lid. Add the onion and saute until softened. Add garlic and peppers and annatto/Sason Goya if using, continue to saute until softened and onion is translucent. Stir in the tomatoes and oregano. Continue to cook, stirring occasionally, until everything is well blended and the tomatoes have broken down. Stir in the beans and season with salt and pepper to taste (if using Sason Goya seasoning, you probably won't need to add any salt). Add the rice and water, stir, and bring to a boil. Reduce heat to a simmer, cover, then bring heat down to low and cook, covered, until all the water is absorbed, about 20 to 25 minutes. Remove from heat and let sit, covered, for about 5 minutes. Uncover, fluff with a fork and remove the bay leaf before serving.