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).