Recipe(tried): Re: ISO Rice and Bean Dish

Hi, Donna! I grew up on Puerto Rican rice and beans. Here's the recipe. Bear in mind, I have only used Goya products (available in the ethnic section of most supermarkets). There are other brands of these products but, I couldn't tell you if the taste will be the same if you choose to use them.

Habichuelas (Beans)
2 cans Goya pink beans
4 packets Goya sazon con azafran
cup chopped onion
cup chopped green pepper
garlic powder, to taste
Goya Adobo con pimienta, to taste
1-2 Tbsp. olive oil
hot pepper sauce, to taste
2 heaping tablespoons of tomato paste
2 heaping tablespoons of Goya sofrito, optional

Two cautionary notes: 1) Sazon can stain clothing, so, treat any spills immediately; 2) Adobo is quite salty so, add it gradually and taste until you're comfortable with it. Vamos a cocinar! (Let's get cooking!)

Saute the onion and green pepper in olive oil in a sauce pan until just tender. Reduce the heat to medium-low. Add the entire contents of the cans of beans into the pan. Add tomato paste and stir until well-blended. Add the packets of Sazon and stir. Add the sofrito and then add garlic powder, adobo and hot sauce. Once you've got the flavor you want, cover the pot and allow the beans to simmer to let the flavors mingle and blossom.

Now, about the rice. I cook the rice according to the instructions (I prefer Uncle Bens par boiled rice) but I add a packet of Sazon for every 6 servings of rice.


MAMI'S ARROZ CON GANDULES (Mommy's rice w/ pigeon peas)

5 Cups Water
3 Cups Rice
Large Onion
Large Green Pepper
1 16oz. Can of Gandules (pigeon peas)
Tbsp. Adobo con pimienta
2 Env. Goya Sazon Con Azafran
Cup Alcaparrado (olives w/capers & pimientos), drained
2+ Chorizo (sausage) Diced Very Small Small Size
(Optional)
2+1 Rounded Tbsp of Goya Recaito
6 Good Shakes of Hot Sauce (To Taste)
Tbsp. Olive Oil
Tsp. Of Meaty Base (Ham Seasoning or Beef, Ham or Chicken Bouillion -- Prefer Base for richer taste)

Saute onion & green pepper and after lightly cooked. Then, add the rest and stir. Let come to a boil. Stir again and reduce to low flame. Cover with tight lid. Stir frequently (about every 10 minutes) and as rice absorbs the water you will have to add more water. About cup at a time, up to cup. Be sure to stir to get the bottom up and onto the top. Takes about 45 minutes of simmering time.

And that's it. Hope this helps.