Recipe by Diana A
This is an authentic Puerto Rican recipe for rice & beans. You can also substitute other beans in place of the kidney beans, such as pinto beans or navy beans.
- 453.59 g can kidney beans
- 113.39 g tomato sauce
- 1.23 ml salt
- 39.97 g envelopegoya sazon goya, con achiote seasoning (found in the Spanish food section of your supermarket)
- 22.18 ml of goya sofrito seasoning (found in the Spanish food section of your supermarket. This is in a glass jar.)
- 2.46 ml garlic powder
- 1 small cooked potato, cubed (you can use a couple of those small canned white potatoes) (optional)
- 354.88 ml uncooked rice
- 591.47 ml water
- 14.79 ml vegetable oil
- 2.46 ml salt
Directions See How It's Made
- In a large heavy pot, with a tight fitting lid, put the 2 and 1/2 cups water, the tablespoon of vegetable oil and 1/2 teaspoon of salt.
- Bring to a boil and stir in the rice.
- Bring to a boil again over medium high heat.
- Boil for about 1 minute and then put on the lid and reduce the heat to medium low.
- Cook for about 20 minutes WITHOUT LIFTING THE LID.
- After the 20 minutes or so, take off the lid and with a large spoon begin lifting the rice from the bottom and bringing it to the top.
- Check for doneness.
- If not quite done, put the lid back on for another 10 minutes and check again.
- When done, put the lid back on and reduce heat to low for another 5-10 minutes and then turn off the heat.
- (The best type of pan to use for this is a heavy cast aluminum dutch oven type pan--do not try to use stainless steel pans for this).
- Beans: In a medium saucepan put the can of beans, the tomato sauce, salt, Goya Sazon con Achiote, Goya Sofrito, garlic powder, and the cubed cooked potato.
- Place over medium low heat and cook stirring occasionally without a lid until it is thickened and hot.