Andrea’s Red Rice and Beans
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • RICE
  • 3 cups long grain white rice
  • 2 envelopes Sazon Goya con culantro y achiote
  • 3 tablespoons dried cilantro
  • water according to manufacturer’s directions
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 lb tomatoes, cut into chunks
  • 1 teaspoon kosher salt
  • 3 or 4 grinds fresh black pepper
  • 2 (15.5 oz) cans black beans
  • 1 (15.5 oz) can garbanzo beans, drained
  • 10 oz frozen corn
  • 1/2 bunch cilantro, rough chopped
  • cilantro leaves for garnish
  1. Pour uncooked rice into rice cooker. Sprinkle Sazon Goya and dried cilantro on top of rice. Add water according the manufacturer’s directions. Turn the cooker on and let it go to work.
  2. While the rice is cooking, saute onions and garlic in 6 quart pot over medium heat, until translucent. Add the tomatoes, salt, and black pepper and cook, stirring occasionally, until the tomatoes release their juices. Reduce heat and cook on low for about 10 more minutes.
  3. Add the black beans (undrained), garbanzo beans (drained), and the corn. Stir well and increase heat to medium. Once it starts to boil, reduce heat and cook covered for about 20 minutes until the beans are tender.
  4. Stir in the chopped cilantro and cover again. Allow to cook over low heat for just five minutes.
  5. Gradually add rice to the beans and tomato mixture. Scoop in a large spoonful and stir. Continue adding until all the rice is incorporated. Serve immediately, garnished with cilantro leaves.
More Information

rice cooker
6 quart pot
sharp knife


If tomatoes are out of season and you can’t find any decent ones, you can substitute a 28 oz can of whole peeled tomatoes. The taste of the dish will be slightly different, but still good.

Recipe Notes

I’ve tried to verify if this dish is gluten free, but I’m not sure about all the ingredients in the Sazon Goya. If anyone knows, drop me a line.
Recipe by Andrea Meyers at