Puerto Rican Rice and Beans (Arroz y Frijoles). Great recipe for Puerto Rican Rice and Beans (Arroz y Frijoles).. Add rice, chicken stock, Sofrito and margarine to large sauce pan, cook till tender. In a medium saucepan, heat the oil on medium.
The beans are actually a stew, with potatoes, squash, other veggies, some ham and, of course, beans.
I eat this, served over rice, for a meal whenever I can find it.
Add the beans and sauté for another minute or two.
You can have Puerto Rican Rice and Beans (Arroz y Frijoles) using 13 ingredients and 8 steps. Here is how you cook it.
Ingredients of Puerto Rican Rice and Beans (Arroz y Frijoles)
- Prepare of Rice.
- Prepare 1 1/4 cup of Long grain rice.
- It's 2 1/2 cup of Chicken stock.
- It's 2 tbsp of Sofrito.
- You need 1 tbsp of Margarine / Butter.
- You need 1 packages of Sazzon (optional for yellow rice).
- It's of Beans.
- It's 1 lb of Kidney beans.
- You need 15 oz of Tomato sauce.
- Prepare 4 slice of Bacon.
- Prepare 3 tbsp of Recaito.
- It's 1 tbsp of Sofrito.
- You need 4 cup of Water.
Mom's authentic Puerto Rican Rice and Beans with savory homemade sofrito and sazon! You'll love this incredibly flavorful, comforting homemade meal that will fill your home with unbelievably delicious smells. The perfect recipe to serve a crowd or just savor leftovers for a few days! Stir in peas and cilantro gently from bottom to top, once or twice only.
Puerto Rican Rice and Beans (Arroz y Frijoles) instructions
- Soak kidney beans overnight.
- Drain and rinse beans.
- Add beans and chicken stock to large sauce pan.
- Add and stir in tomato sauce.
- Stir in Recaito and Sofrito.
- Chop up bacon and add to bean mixture.
- Slow cook over low-medium heat, stirring occasionally.
- Add rice, chicken stock, Sofrito and margarine to large sauce pan, cook till tender.
Any special occasion meal in Puerto Rico would not be complete without arroz con gandules, or rice with pigeon peas. After all, rice with pigeon peas is one of Puerto Rico's national dishes. Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille. Arroz y Habichuelas Guisadas/Rice and Puerto Rican Stewed Beans Rice and beans are one of the pillars of Puerto Rican cuisine.
