1/3 cup olive oil
2 packets Goya chicken bouillon
4 packets Sazon with Annato
3/4 cup Goya (or comparable brand) Sofrito
3/4 cup Goya (or comparable brand) Recaito
2 cups dry medium grain rice
1 15oz. can small red beans, drained
2 cups water

Combine oil, bouillon, Sazon, sofrito, recaito, and rice in nonstick saucepan over medium heat until mixture is thoroughly combined with rice and rice has taken on a deep red color.

Add two cups water. Add drained can of red beans and stir well. Cover and cook on stovetop at medium heat until almost all liquid has been absorbed. Turn the rice and beans from top to bottom, reduce heat to the lowest setting possible, cover and cook 10 minutes. Turn the rice and beans from top to bottom again then cover and cook an additional 10 minutes. Remove from heat and serve. The adobo pork’s au jus makes an excellent seasoning for this side dish.

The pork freezes well, so if you have a small family, don’t let the fact that it’s a roast put you off from making it. It really is easier than it sounds, and your taste buds will thank you.