PUERTO RICAN RICE AND BEANS
Very tasty Puerto Rican rice and beans recipe. Thanks Anita for the recipe! My kids LOVE the crust and fight over it. Great with hot sauce. You can also add leftover chicken. It's a very forgiving recipe.
Provided by CrazyCat
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
- Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 50.6 g, Cholesterol 18 mg, Fat 5.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 1.6 g, Sodium 1237.9 mg, Sugar 0.1 g
PUERTO RICAN RICE AND BEANS
This is a traditional dish all Puerto Ricans could relate to, it's very good and flavorful and could be eaten with pork chops or fried chicken or any other meat.
Provided by rosa rivera
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. First cut in cubes the smoke ham.
- 2. Put aside chopped onion, red and green pepper, also mince garlic.
- 3. In a cast iron pot about 4 quarts, put oil when hot put in ham let cook for 3 minutes then add onions, peppers and garlic. Also chop cilantro and put in pot to cook at medium heat.
- 4. When tender add tomato sauce ,the sazon seasoning and adobo, pimento olive and the 2 cans of pink beans or small red beans stir put in the rice and chicken bouillon and chicken stock, make sure it does not have too much liquid.
- 5. Cook in low heat cover tight or put aluminum first and cover and let cook for 30 minutes. When liquid is absorbed take large spoon for moving rice around and do it a few times.
- 6. Then cover and cook for another 30 minutes. You will be smelling the aroma of your rice. Uncover and stir again and taste the rice to see if grain is fully cooked. If so cover shut the stove and now you are ready to enjoy your delicious Puerto Rican rice and beans. You could make pork chops or chicken and salad on the side. You won't regret doing this dish, bon appetite. Serves 8 or more depending on how you serve.
- 7. This dish goes good with my flan as a dessert. Whatever you serve it with - enjoy my authentic Puerto Rican rice and beans!
PUERTO RICAN RICE AND BEANS (PINK BEANS)
Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans.
Provided by Michelle Figueroa
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
- Add Sofrito, Recaito and garlic and sauté another 5 minutes.
- Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
- Serve over hot rice.
- Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
Nutrition Facts : Calories 407.5, Fat 8.6, SaturatedFat 1.5, Cholesterol 9.1, Sodium 650.4, Carbohydrate 65.8, Fiber 7.3, Sugar 1.4, Protein 17.2
PUERTO RICAN BEANS AND RICE
Authentic Recipe, goes great with chicken or pork chops. Also can be used as a main dish - top with lettuce, tomato and avocado. When I serve it as a main dish, I always double the recipe and serve over recipe #220492 in place of the white rice. Credit for this recipe goes to my good friend Michelle.
Provided by JenniferK2
Categories Beans
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients except rice in a medium saucepan; bring to a boil.
- Stir; lower heat and simmer until thickened, about an hour.
- Serve over rice (tip: when preparing rice, rinse before cooking).
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MOM'S AUTHENTIC PUERTO RICAN RICE AND BEANS - AMBITIOUS KITCHEN
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4.8/5 (87)Calories 344 per servingTotal Time 8 hrs
- STEP 1: Soak the beans and bay leaf for 6-8 hours in 6-8 cups of water or broth; you want about 1 inch of liquid on top of the beans. I recommend soaking your beans for no more than 8 hours. You can soak at room temperature.
- STEP 2: After you soak the beans, bring beans to boil for 1-2 minutes, then reduce heat to low, cover and simmer gently for 1-2 hours or until beans are tender and soft. The last half hour that your beans are cooking you can begin to make your sofrito (see below), or once the beans are done cooking you can turn the heat off and allow the beans to sit while you cook your sofrito. It’s just up to your advancement level of cooking and preference. REMOVE THE BAY LEAF BUT DO NOT DRAIN THE BEANS. The liquid is essential to the recipe!
- STEP 3: How to make Sofrito (for 1 pound beans): Sofrito in spanish means sauce -- very traditional in many of the main staple foods in Puerto Rico: Add oil to a medium skillet and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to low and add tomato sauce, sazon and simmer for 2-3 minutes until sauce comes together. Add your sofrito to the beans (remember you were not supposed to drain the beans) and simmer uncovered over medium low heat for 20-30 minutes, stirring occasionally, so that the spices infuse with the beans. After that, turn the bean off and cover so that they keep the heat while you finish making everything else. They should stay hot enough for an hour or so.
- STEP 4: While the beans are simmering with sofrito, start making the rice: Add oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to medium-low and add tomato sauce, sazon and adobo and simmer for 2 minutes until sauce comes together. Next add in entire can of pigeon peas (with the liquid -- DO NOT DRAIN) and 3 cups water, and bring to a boil. Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer 20 minutes or until rice is tender.
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