Goya Small Red Beans and Rice Recipe: Authentic Latin Flavors in One Pot

This one-pot creation brings authentic Latin flavors to your table with minimal effort. I developed this version after testing multiple techniques to capture the true essence of traditional red beans and rice.

The secret lies in using Goya’s small red beans, which maintain their shape while absorbing the rich, spiced broth. A sofrito base of onions, peppers, and garlic creates the foundation, while culantro and annatto oil add distinctive depth.

What emerges is a dish with tender beans, fluffy rice, and a sauce so flavorful you’ll want to soak it up with extra bread. The colors alone—deep red beans against white rice—make this as beautiful as it is delicious.

Perfect for weeknight dinners or feeding a crowd, this recipe delivers authentic taste without complicated steps. Here’s how to make it right every time.

Ingredients for Goya Small Red Beans and Rice

Authentic Latin flavors start with pantry staples and a few fresh finds. Nothing complicated here.

The beans are non-negotiable—Goya small red beans hold their shape and soak up flavor like nothing else. Find them in the Latin foods aisle at Walmart or any Latin market. Culantro (recao) is the herb that makes this authentic—look for it at Whole Foods or ask your local Asian market. Annatto oil adds that signature color; Goya sells it in small bottles (the good stuff, not the pre-shredded kind).

No culantro? Cilantro at double the amount works in a pinch (though the flavor differs). Skip the annatto oil? A pinch of smoked paprika adds color. No fresh garlic? Garlic powder at one-third the amount saves the day. For the broth, Better Than Bouillon vegetable base is my go-to—just mix with hot water. Want more heat? Add half a jalapeño to the sofrito.

Dried beans keep indefinitely in a cool, dark place. Once cooked, the dish stays fresh in the fridge for 4-5 days and freezes beautifully for 3 months. The rice absorbs more liquid as it sits, so add a splash of water when reheating (worth the extra minute).

Step-by-Step Instructions for Beans and Rice

Here’s the traditional method that brings out those rich, authentic flavors you’re craving.

Step 1: Soak and Prepare the Beans

Rinse the 1 lb Goya Small Red Beans thoroughly under cold water, picking out any small stones or debris. Place them in a large bowl and cover with enough water to submerge by 2 inches. Let them soak for at least 4 hours or overnight—this softens the beans and reduces cooking time.

You’ll notice the beans plump up significantly during soaking. Drain and rinse them again before cooking. This step isn’t just about shortening cook time; it also helps prevent the gas that can come with dried beans.

Step 2: Build the Sofrito Base

Heat the 2 tbsp Olive Oil in a large pot over medium heat. Add the diced 1 whole Green Bell Pepper, finely chopped 1 whole Yellow Onion, and minced 6 cloves Garlic Cloves. Sauté for 5-7 minutes until the vegetables soften and begin to smell fragrant.

Stir in the 0.5 cup Culantro, 1 tsp Ground Cumin, and 1 tsp Dried Oregano. Cook for another 2 minutes to toast the spices and deepen their flavors. This sofrito base is the heart of the dish—don’t rush it.

Step 3: Combine and Simmer the Beans

Add the soaked beans, 4 cups Vegetable Broth, 1 cup Tomato Sauce, 2 pieces Bay Leaves, 1.5 tsp Salt, and 0.5 tsp Black Pepper to the pot. Stir in the 2 tbsp Annatto Oil for its signature color and depth. Bring to a boil, then reduce heat to low.

Cover and simmer for 1 to 1.5 hours, stirring occasionally, until the beans are tender and the liquid thickens slightly. You’ll know they’re ready when a bean mashed between your fingers feels smooth with no resistance.

Step 4: Add Rice and Finish Cooking

Rinse the 1.5 cups Long-Grain White Rice under cold water until the water runs clear. Stir it into the bean mixture, ensuring it’s fully submerged in the liquid. If needed, add a little more broth or water to cover the rice by ½ inch.

Return the pot to a gentle simmer, cover, and cook for 20-25 minutes until the rice is tender and the liquid is absorbed. Resist the urge to stir—this can break the rice grains. Turn off the heat and let it sit covered for 10 minutes to steam.

Step 5: Rest and Serve

Remove the 2 pieces Bay Leaves before serving. Let the dish rest for 5-10 minutes off the heat. This allows the flavors to meld together and the rice to firm up slightly.

Give it a gentle stir and taste for seasoning, adding more salt if needed. The beans should be creamy, the rice fluffy, and every bite rich with the sofrito’s aromatic depth. Serve warm with your favorite sides.

Creative Variations of goya small red beans and rice

Cuban-Style Moros y Cristianos

This variation adds 1 cup diced ham to the sofrito and uses white rice for contrast. The name means “Moors and Christians,” referencing the black beans and white rice. I love how the ham adds a smoky depth to the dish. 🗺️

Puerto Rican Arroz con Habichuelas

Swap the annatto oil for 2 tbsp sofrito sauce and add 1 packet Sazón for color. Use pigeon peas instead of red beans for a true island taste. The Sazón gives it that vibrant orange hue we all love.

Spicy Creole Red Beans

Add ½ tsp cayenne pepper and 1 chopped andouille sausage to the sofrito. Use long-grain rice and serve with hot sauce on the side. This New Orleans twist packs serious heat. 🔥

Vegetarian Coconut Version

Replace vegetable broth with 2 cups coconut milk and 2 cups water. Add 1 diced sweet potato with the beans for extra body. The coconut adds a creamy richness that’s surprisingly authentic.

Quick Pressure Cooker Method

Use the same ingredients but cook in an Instant Pot on high pressure for 25 minutes. Quick-release the pressure, then stir in rice and cook another 12 minutes. Perfect for busy weeknights.

Boston Winter Adaptation

In my Boston kitchen, I sometimes add 1 tsp smoked paprika for warmth. The cold weather makes me crave deeper flavors, and this small change makes a big difference. ❄️

Frequently Asked Questions