Recipe(tried): Puerto Rican Rice & Beans

Hey Tony, I'm doing this for you because you're a fellow "paisan" from NJ (where I was born). I have a great Puerto Rican cookbook, since I too have always enjoyed the food prepared by my Puerto Rican friends and their families. I couldn't find exactly what you wanted, but what you've described is very basic and easy to make. Cooking the rice properly is the hard part. I would suggest making the rice and then mixing in a can of Red Kidney Beans and cut-up cooked chicken. If you're interested in a good PR cookbook, "A Taste of Puerto Rico" by Yvonne Ortiz is terrific. (She's from Jersey City by the way!)
Good luck!
ARROZ AMARILLO
1/4 cup corn oil
1 tablespoon annatto seeds
2 1/2 cups white, long grain rice
4 to 4 1/2 cups boiling water or chicken broth
2 teaspoons salt (easy on the salt if using chicken broth)

In a deep saucepan, heat the oil and the annatto seeds together. When the oil turns a deep orange color, remove the seeds and discard them.
Add the rice and stir well to coat it with the oil.
Add the liquid and bring it to a boil. Reduce heat to a simmer, cover and cook over very low heat for 20 minutes or until all the liquid is absorbed. Try not to lift the lid until the rice is almost ready.