Puerto Rican Rice and Beans Recipe

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Chickpeas are often less expensive and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is usually cheaper and has a neutral flavor.

green olives

🥗Healthier: kalamata olives

💰Cheaper: sliced pickles

Pickles can provide a similar tangy flavor at a lower cost.

bay leaves

💰Cheaper: dried thyme

Dried thyme can mimic some herbal notes at a lower price.

Pre-measure 3 tablespoons of vegetable oil and 3 tablespoons of frozen sofrito in a Dutch oven.

Let the sofrito cook a little bit.

Pour in 1/2 can of tomato sauce (seasoned with onion, garlic, and cilantro) into the Dutch oven.

Add 1 envelope of sazón for flavor and color.

Pour in the can of pink beans and add water to the can to rinse it out, then add that water to the pot.

Let the mixture boil a little bit.

Add 3 cups of rinsed medium grain rice (Goya brand) to the pot.

Adjust the heat to medium-high and let it cook until the water evaporates (about 15 to 20 minutes).

Once the water has mostly evaporated, reduce the heat to low and mix the rice gently, avoiding the bottom.

Cover the pot and let it cook for another 10 minutes.

After 10 minutes, remove the lid and flip the rice to ensure even cooking.

Let it cook for an additional 5 minutes and check if the rice is done.

Cooking Techniques

Equipment Needed

Spice Level: