HOW TO COOK PUERTO RICAN BEANS & RICE

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned kidney beans

Canned kidney beans are more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a neutral flavor.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Pickles provide a similar tangy flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are more cost-effective and have a longer shelf life.

Wash 1 cup of white rice and put it in 2 cups of boiling water.

Cook the rice for about 15 minutes, lowering the temperature to medium to let it simmer.

Peel and cut 2 potatoes, rinsing them off.

Rinse 2 cans of pink beans and add them to a pot with 1.5 cups of water.

Add 8 ounces of tomato sauce to the pot.

Add 1 teaspoon of adobo and 1 teaspoon of garlic powder to the pot.

Add 1 heaping tablespoon of red Sofrito and 1 heaping tablespoon of green Sofrito to the pot.

Add 2 tablespoons of olives and 1 teaspoon of oregano to the pot.

Add the 2 potatoes to the pot.

Mix everything around well.

Cover the pot and let it come to a boil, then lower the heat to medium for 30 minutes until the potatoes are cooked.

Check on the beans to ensure they are not sticking to the bottom of the pot.

Season 2 chicken breasts with garlic powder, onion powder, adobo, black pepper, and Sazon.

Heat olive oil in a pan and place the chicken breasts in the pan, lowering the heat to medium low and covering them.

Cook the chicken breasts for 20 to 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level: