Such an easy and satisfying meal, the different ways of preparing rice and beans are seemingly endless!

INGREDIENTS | SERVES 8

Dominican Red Beans:

• 1 medium onion, chopped
• 3 cloves garlic, sliced
• 3 tablespoons olive oil
• 1 teaspoon oregano
• 2 bay leaves
• 1 (8-ounce) can Goya brand Spanish-style tomato sauce
• 2 teaspoons adobo con pimienta (seasoned salt with white pepper)
• 1 packet Goya brand sazón (optional)
• 1 (16-ounce) package red beans soaked overnight in 1 quart cold water, drained
• ½ small bunch fresh cilantro, including stems, roughly chopped (optional)

1. Sauté onions and garlic with olive oil over medium heat for 5 minutes in a pot large enough to hold all ingredients.

2. Add oregano, bay leaves, tomato sauce, adobo, and sazón. Bring to a simmer and add beans and cilantro, adding enough water to cover them (about 3 cups).

3. Bring to a boil, then reduce to a low simmer, and cook 90 minutes, until beans are tender enough to mash between 2 fingers.

Yellow Rice:

• 3 tablespoons oil
• 2 tablespoons achiote (annatto seeds)
• 1 medium onion, chopped
• 1 tablespoon adobo con pimienta
• 4 cups long-grain rice, such as Canilla or Goya brand

1. Heat achiote in oil, in a large pot with a tight-fitting lid, over a medium-high flame until seeds sizzle and give up their color. Oil should be a dark orange hue. Remove from heat and carefully remove seeds with a slotted spoon or skimmer.

2. Add onion and adobo to achiote oil and sauté over medium heat for 5 minutes, until translucent.

3. Add rice, and stir until it is well coated with oil. Add 6 cups water, and raise flame to high.

4. Bring to boil, and then reduce to simmer, cover tightly, and cook 20 minutes, until all water is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork