1 (15 ounce) can red kidney beans, rinsed and drained
2 cups hot cooked brown rice
Fresh cilantro sprigs (optional)
In a large skillet, heat oil over medium heat. Add red onion and garlic; cook about 5 minutes or until onion is tender. Carefully add the water, tomato paste, the snipped cilantro, the oregano, and adobo seasoning. Stir in beans. Bring to boiling; reduce heat. Cook and stir over medium heat for 5 to 10 minutes or until soup is slightly thickened, mashing beans slightly while stirring.
Serve stew with rice. If desired, garnish with cilantro sprigs. Makes 4 ( ½ cup stew and ½ cup cooked rice) servings.
Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.