My fiance is Puerto Rican, and so our daughter is obviously half Puerto Rican. I find myself striving to make Puerto Rican dishes to perfection, I even made Coquito last Christmas and I will be making it again this year! (My fiance isn't even home to try all this stuff that I'm making for him!) But, I'd rather practice while he's locked up so that when he comes home he'll be surprised. Anyway... this recipe was BY FAR the best recipe I've tried yet! The inlaws never gave me recipes because they all have it in their memories! So, this recipe will be used in our house over and over now because it's amazing! I changed a little though, like 2 potatoes, I didn't have Sofrito but I had Recaito and I added an onion. It was delicious!!! Thank you!!
Everyone loved this dish tonight! So easy and flavorful-probably the best beans I've made! Only change I made was to simmer w/o the lid to make a thick sauce. I love the olives-no need for added salt. Thank you, Michelle, for a DELICIOUS recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.
I made this tonite for dinner and enjoyed it. I'm familiar with Puerto Rican dishes because my son's father is PR himself:).. I missed the sprinkle of adobo and garlic powder even though I know you do use minced garlic. Other than that, a good recipe! But I would omit the water next time, just personal preference. This will be made again though. Thanks!!
Delish. I did adjust the recipe a bit the second time i made it as the first time it was more liquidy than i wanted. I substituted red kidney beans for pink beans (and did rinse and drain). Substituted can of dices tomatoes for tomato sauce. Didn't have potato so left that out. Substituted 2 tsp capers chopped for the olives, and used brown rice instead of white. While brown rice was cooking i prepared the beans and about 5 minutes before rice was done poured almost-cooked rice into pot with beans and mixed it up and let rice finish cooking in bean mixture so it would absorb some of that great flavor. Very very good!! Question for anyone in the know: what actually makes a rice and beans dish "Puerto Rican?" is it the sazon? the sofrito and/or recaito? all of that? (by substituting diced tomatoes for sauce did i blow its authenticity?? I tried both ways and prefer w/ diced.
Hahaha I remember when Nana and papá made this for us. I am una Boricuan myself and although I'm 14, I love this dish. I don't use anything canned except the olive oil, beans , and olives and I don't grow my own rice. It was fantastic mis abuelos would be proud. I added water as I went, making it easier to stir and a little thicker, but I mixed it in with my rice like how Nana would do. We didn't have avacado because pretty much all of us are tierd of them... ?
This recipe is the almost the exact same that I use. Only difference is I add in a handful of cilantro with stems at the very end, and cover and simmer until soft.
Great recipe! I kept going off the goya can on how to make rice and beans. I wanted something more like how my family would do it and found this. Soooo good! Very easy to make as well. Also great if you a college student.
Awesome recipe. Quick and Tasty. If you don't have the ham, I use the Goya " Sabor a Jamon De Cocinar." same awesome taste of the ham, only in a powder. Can use 1 packet for 2, even three cans of beans. And if you want it quick, use can potatoes. Also good and quick. M.
Family just returned from San Juan, and loved the cusine! My eldest son loved the PR rice and beans. He thought these were exactly right! I used kidney beans, but prefer the pink beans if I can only find them!