Saadia’s Red Beans and Rice



1 28 oz. can of Conchita Small Red Beans, undrained
4 tablespoons of chopped garlic
2 cups of finely chopped onions
4 tablespoons Conchita Corn Oil
2 cups of cooked Conchita Long Grain Rice
2 teaspoons of salt (or to taste)



Heat the oil in a large skillet over medium heat.  Add the onion and garlic and sauté until tender.  Add the small red beans (including the liquid) and salt and cook for 5 minutes.  Reduce the heat, and stir in the rice.  Simmer covered until the liquid has evaporated (about 20 minutes).