A brand of American Foods International · Miami, FL
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Recipes

Recipes from the pantry

Recetas

Simple, honest dishes built around ami products — the kind you can cook on a weeknight with what’s already in the cupboard.

Arroz con frijoles negros
Black beans · rice

Arroz con frijoles negros

35 minServes 4
Pasta al pomodoro with tuna
Tomato paste · tuna · spaghetti

Pasta al pomodoro with tuna

25 minServes 4
Corn and bean salad
Sweet corn · pinto beans · red kidney beans

Corn and bean salad

15 minServes 6
Mango and peach smoothie
Mango nectar · sliced peach

Mango and peach smoothie

5 minServes 2
Hearty vegetable soup
Mixed vegetables · whole peeled tomatoes

Hearty vegetable soup

30 minServes 4
Garlic-soy button mushrooms
Button mushrooms · soy sauce

Garlic-soy button mushrooms

15 minServes 4
Arroz con frijoles negros
Black beans · rice

Arroz con frijoles negros

Serves 435 min

Ingredients

  • 2 cups ami long grain white rice
  • 1 can ami black beans (15 oz), with liquid
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ami chicken bouillon cube
  • 2 tbsp ami vegetable oil
  • 1 bay leaf · salt to taste
  • Lime wedges and chopped cilantro to serve

Method

  1. Rinse the rice until the water runs clear and drain.
  2. Heat the oil in a pot; cook the onion until soft (4 min), add the garlic for 1 min.
  3. Add the rice and stir 2 min to coat. Add the beans with their liquid, the bouillon dissolved in 2½ cups hot water, and the bay leaf.
  4. Bring to a boil, cover, lower the heat and cook 18 min until the liquid is absorbed.
  5. Rest 5 min off the heat, fluff with a fork, and serve with lime and cilantro.
ami Black Beansami Long Grain White Riceami Chicken Bouillon
Pasta al pomodoro with tuna
Tomato paste · tuna · spaghetti

Pasta al pomodoro with tuna

Serves 425 min

Ingredients

  • 400 g ami spaghetti
  • 2 tbsp ami tomato paste
  • 1 can ami whole peeled tomatoes (400 g), crushed by hand
  • 1 can ami chunk light tuna in oil (5 oz), drained
  • 2 cloves garlic, sliced · 3 tbsp ami vegetable oil
  • Pinch of chili flakes · salt · fresh basil or parsley

Method

  1. Cook the spaghetti in salted boiling water until al dente; save a cup of the water.
  2. Warm the oil and garlic gently until fragrant; stir in the tomato paste and cook 1 min.
  3. Add the crushed tomatoes and chili; simmer 10 min until thick. Season.
  4. Fold in the tuna, then the drained pasta with a splash of pasta water.
  5. Toss over the heat 1 min and finish with the herbs.
ami Tomato Pasteami Whole Peeled Tomatoesami Chunk Light Tuna in Oilami Spaghetti
Corn and bean salad
Sweet corn · pinto beans · red kidney beans

Corn and bean salad

Serves 615 min

Ingredients

  • 1 can ami whole kernel corn (15 oz), drained
  • 1 can ami pinto beans (15 oz), rinsed
  • 1 can ami red kidney beans (15 oz), rinsed
  • 1 red bell pepper and ½ red onion, diced
  • Juice of 2 limes · 3 tbsp ami vegetable oil
  • 1 tsp cumin · salt · a handful of chopped cilantro

Method

  1. Combine the corn, both beans, pepper and onion in a large bowl.
  2. Whisk the lime juice, oil, cumin and salt; pour over and toss.
  3. Rest 10 minutes so the flavors meet; add the cilantro just before serving.
  4. Keeps 3 days in the fridge — better on day two.
ami Whole Kernel Cornami Pinto Beansami Red Kidney Beansami Mayonnaise
Mango and peach smoothie
Mango nectar · sliced peach

Mango and peach smoothie

Serves 25 min

Ingredients

  • 1 cup ami mango nectar, cold
  • ½ can ami peach slices in syrup, drained
  • ½ cup ami evaporated milk
  • 1 cup ice · a squeeze of lime

Method

  1. Put everything in a blender.
  2. Blend until smooth and thick, about 40 seconds.
  3. Pour over ice; add more nectar if you like it thinner.
ami Mango Nectarami Peach Slicesami Evaporated Milk
Hearty vegetable soup
Mixed vegetables · whole peeled tomatoes

Hearty vegetable soup

Serves 430 min

Ingredients

  • 1 can ami mixed vegetables (15 oz), with liquid
  • 1 can ami whole peeled tomatoes (400 g), crushed
  • 2 ami chicken bouillon cubes in 5 cups hot water
  • 1 onion and 2 cloves garlic, chopped · 2 tbsp ami vegetable oil
  • ½ cup ami elbow macaroni · salt, pepper, parsley

Method

  1. Soften the onion and garlic in the oil, 5 min.
  2. Add the tomatoes and the broth; bring to a simmer.
  3. Add the macaroni and cook 8 min; add the mixed vegetables with their liquid and heat through 5 min.
  4. Season, and serve with parsley and crusty bread.
ami Mixed Vegetablesami Whole Peeled Tomatoesami Chicken Bouillonami Elbow Macaroni
Garlic-soy button mushrooms
Button mushrooms · soy sauce

Garlic-soy button mushrooms

Serves 415 min

Ingredients

  • 2 cans ami whole button mushrooms (10 oz), drained
  • 3 cloves garlic, sliced · 2 tbsp ami vegetable oil
  • 1 tbsp ami dark soy sauce · 1 tsp sugar
  • Black pepper · chopped scallions

Method

  1. Pat the mushrooms dry so they brown instead of steam.
  2. Sear in hot oil 4 min without moving them; add the garlic 1 min.
  3. Add the soy sauce and sugar; toss 1 min until glossy.
  4. Finish with pepper and scallions. Great over rice or as a side.
ami Whole Button Mushroomsami Dark Soy Sauce