Arroz e Feijao my way. (Brazilian Rice and Beans) *Read Description*

Saute the chopped onion in olive oil until translucent with a little color.

Add chicken bone broth to the rice along with an additional cup of water; wait until it simmers and bubbles.

Once the water is mostly absorbed, put a lid on the rice and turn the heat down to low.

Soak the pinto beans overnight and drain them before cooking.

Cover the beans with liquid in a pot, add bay leaves, and cook until they double in size.

For firmer beans, use less liquid; if using a pressure cooker, seal and lock it, then cook on medium heat until pressure builds, then lower to medium.

Cut frozen bacon into small pieces and cook in a pan with garlic until crispy.

Once the beans are done, add the cooked bacon and garlic to the beans.

Taste the mixture and add salt if necessary, being cautious since bacon is already salty.

Remove bay leaves and serve the dish.

Equipment Needed

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Allergens