PUERTO RICAN: Rice and Beans

December 13, 2005 at 8:47 pm Leave a comment

Here’s a recipe I think I found on Recipezaar. We are eating this for lunch today. We never have leftovers of Puerto Rican Rice and Beans. If you make your own seasoning blends, you can be sure they’re free of all those pesky allergens.

1 16 oz.-can kidney beans
4 oz. tomato sauce
¼ tsp salt
1 envelope Goya Sazon con Achiote seasoning (or ¼ cup or 2 ice cubes of homemade sazon—see recipe below)
1 ½ TBSP of Goya Sofrito seasoning (or homemade sofrito—see recipe below. If frozen, use one ice cube)
½ tsp garlic powder
1 small cooked potato, cubed
1 ½ cups uncooked rice
2 ½ cups water
1 TBSP oil
½ tsp salt

In a large heavy pot, with a tight fitting lid, put the 2 and ½ cups of water, tablespoon of oil, and ½ tsp of salt. Bring it to a boil and stir in the rice.

Bring the rice to a boil again over medium high heat. Stir it, and boil for a full minute. Then put the lid on and reduce the heat to medium low.

Cook for 20 minutes without lifting the lid. After those twenty minutes or so, take off the lid and, with a large spoon, begin lifting the rice from the bottom and bring it to the top. If the rice is not quite cooked, put the lid back on for another 10 minutes and check again.

When the rice is done, put the lid back on and reduce the heat to low for 5-10 minutes. Then turn off the heat.

In a medium saucepan, mix the can of beans, tomato sauce, salt, sazon, sofrito, garlic powder, and cubed cooked potato. Cook it over medium heat while stirring occasionally until the mixture is thickened and hot.



Entry filed under: Dairy-Free, Gluten-free, Puerto Rican, Vegan, Vegetarian, Wheat-free. Tags: , , .

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