I’ll never get an award for brand loyalty. You might say I’m commercially fickle. I fly whichever airline will get me there in the least amount of time for the least amount of dollars. I lease a car just so I can try a different manufacturer and model every 3 years. I buy whatever detergents and other staples attract my eye or are on sale. And, of course, I’m always on to the next and newest brand of anything. There are very few products that I’ve remained true to over the years — and they’re all Goya.
From the I’m-never-switching-shelf in my pantry:
L-R: (1) Hot Sauce is not all that hot and adds a hint of vinegar. Perfect touch to anything. (2) Piquillo Peppers are flawlessly formed and perfectly sweet. (3) The Black Bean Soup is seasoned better than you – or your abuela – could do. I don’t eat it as soup but rather as a bean accompaniment or base to other dishes. (4) Sazón with culantro and achiote adds flavor and color to rice, stews, meats, fish, etc.
The Plan. One day I decided to make ‘black’ rice which I thought I could color with a small container of black beans I had in the refrigerator and accompany it with marinated and grilled jumbo shrimp topped with a piquillo pepper sauce. Tasty and colorful, sí?
So I set a pot of rice to cook and meantime pureed the beans and made the piquillo sauce which I set aside. I folded the bean puree into the rice about 5 minutes before it was completely done and…disappointment. The rice was not ebony black as I envisioned. It was just unattractive.
Plan B: Rice goes from white to muddy to red. Who needs sauce on top? I‘m not really a saucy girl. So I folded the piquillo sauce into the rice and created Piquillo Red Rice which was delicious because it also had some flavor from the pureed black beans. It’s kind of reminiscent of a New Orleans dirty rice, only prettier.
Blend to emulsify.
[No compensation was received for this product endorsement. I only wish. They do not even know I exist.]