PUERTO RICAN RICE AND BEANS (PINK BEANS)
Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans.
Provided by Michelle Figueroa
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
- Add Sofrito, Recaito and garlic and sauté another 5 minutes.
- Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
- Serve over hot rice.
- Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
Nutrition Facts : Calories 407.5, Fat 8.6, SaturatedFat 1.5, Cholesterol 9.1, Sodium 650.4, Carbohydrate 65.8, Fiber 7.3, Sugar 1.4, Protein 17.2
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Francisco Luis Luis inosse
[email protected]I'm always looking for new and easy recipes. This one is definitely a keeper.
Sila Kiptum
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it's so delicious.
Joy Nathy
[email protected]This recipe is a great base for other dishes. I've added shredded chicken, ground beef, and even shrimp to it. It's always a hit.
Sujon Ahmed
[email protected]I'm not a fan of spicy food, so I omitted the hot sauce. The dish was still very flavorful.
Kamaria Waugh
[email protected]This dish is a great way to get your kids to eat their vegetables. I pureed some carrots and celery and added them to the rice and beans. My kids loved it!
Hamza jamil
[email protected]I'm a vegetarian and I love this recipe. I use vegetable broth instead of chicken broth and it turns out great.
Glen Pate
[email protected]This recipe is great for a potluck or party. It's easy to make ahead of time and it travels well.
Sphakamiso Dlamini
[email protected]I'm not sure what I did wrong, but my dish turned out soupy. I think I added too much water.
Shahzaib Bhai
[email protected]This recipe is a lifesaver! I'm a busy working mom and I don't have a lot of time to cook. This dish is quick and easy to make, and it's always a hit with my family.
Roderick Roberts
[email protected]I love this recipe! It's a great way to use up leftover rice and beans. I also like to add some chopped vegetables, like onions, peppers, and corn.
Clinton Alozie
[email protected]This dish was okay, but I've had better. The beans were a little too salty for my taste.
Naom Welday
[email protected]I was disappointed with this recipe. The beans were mushy and the rice was bland.
Dinsmore Durrant
[email protected]This recipe is a keeper! It's easy to make and the results are delicious. I love that I can use canned beans, which makes it a quick and easy meal.
OLIVEFX TRADER
[email protected]I followed the recipe exactly and the dish turned out great. The only thing I would change is to add a little more salt.
chsharjeel chsharjeel
[email protected]I'm not a huge fan of beans, but this dish was surprisingly good. The beans were soft and creamy, and the rice was cooked to perfection.
Sk Sajen
[email protected]This Puerto Rican rice and beans dish was a hit with my family! The beans were cooked perfectly and the rice was fluffy and flavorful. I will definitely be making this recipe again.