Puerto Rican Rice and Beans
Course: Side Dish
Cuisine: Puerto Rican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 to 6 servings
Ingredients
- 2 cups medium or long grain rice I used Goya brand medium grain rice
- 1 15.5 ounce can of red or pink beans I use Goya
- 3 tbsp sofrito
- 1 ounce pork fat cut into small cubes
- 2 ounces ham steak cut into small cubes
- 1 packet of Sazon with Culantro
- 2 chicken bouillon cubes
- 8 green pimiento olives optional
- handful of fresh chopped cilantro
- 2-3 sprigs of chopped fresh culantro optional but flavors rice deliciously if you can find in your area
- 1 tbsp of vegetable oil
Instructions
1. In a cauldron (caldero) or dutch oven over medium heat, add 1 tablespoon of vegetable oil, saute pork fat for 3 minutes.
2. add ham and saute for 2 minutes.
3. add 3 tablspoons of sofrito and stir. Cook together with ham and pork for 3 minutes.
4. add sazón packet and chicken bouillon to pot. Stir, lower heat and cook for 3 more minutes.
5. add the can of red or pink beans (save can of beans). Stir.
6. Fill the can the beans came in with water (15.5 ounces of water) and add to pot.
7. Saute for 3 minutes on medium high heat.
8. While beans are sauteing, rinse two cups of white rice in water until water runs pretty clear, about 3 rinses.
9. add rice to pot and stir with a large spoon.
10. add salt to taste.
11. Cook for about 5 minutes on high heat or until liquid has dried out.
12. Stir rice with a large spoon, cover immediately with a lid and lower heat. (Do not worry about the "pegao" that has built on the bottom of the pan, avoid stirring so hard as to remove pegao from bottom, we do not want the pegao to be distributed into the rice) Cook for 15 minutes on medium low.
13. after 15 minutes, remove lid and stir again (rice will be even drier now, which is good!), cover pot and cook for another 15 minutes.
14. Remove lid and stir again. Rice is done and should be dry, not wet and sticky.
Recipes adapted From ==> mexicanappetizersandmore.com
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