Embark on a culinary journey with the comforting aroma and rich flavors of Mom’s Authentic Puerto Rican Rice and Beans. Rooted in tradition, this recipe is a labor of love, bringing together perfectly seasoned beans and aromatic rice in a symphony of Puerto Rican flavors. Prepare to experience the warmth and authenticity of a home-cooked meal that has been passed down through generations.
In our family, this Puerto Rican Rice and Beans recipe isn’t just a meal; it’s a connection to our roots. Passed down from generation to generation, it carries the essence of our cultural heritage. The slow-cooked beans, infused with sofrito, tell a tale of gatherings, laughter, and the art of savoring every bite. This dish is a tribute to the culinary expertise of Puerto Rican kitchens, a heritage that continues to shape our family’s gatherings.
Why This Recipe Rocks:
- Sofrito Magic: The aromatic blend of onion, green pepper, cilantro, and garlic in the sofrito adds depth and richness to both the beans and rice.
- Sazon Sensation: The Sazon Culantro ey Achiote infuses vibrant color and authentic Puerto Rican flavors to elevate the entire dish.
- Pigeon Pea Power: Goya Green Pigeon peas contribute a unique texture and taste, making this dish a true representation of Puerto Rican cuisine.
Ingredients:
For the Beans:
- 1 pound dry pinto or pink beans, soaked overnight
- 6-8 cups water or vegetarian broth
- 1-2 bay leaves
For the Sofrito (for the Beans):
- 2 teaspoons olive oil
- ½ cup finely diced yellow onion
- ½ cup finely diced green bell pepper
- ¼ cup finely diced cilantro
- 3 cloves garlic, minced
- 1 cup no salt added tomato sauce
- 3 teaspoons (2 packets) Sazon Culantro ey Achiote
For the Rice:
- 2 teaspoons olive oil
- 1/3 cup finely diced yellow onion
- 1/3 cup finely diced green bell pepper
- ¼ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ cup no salt added tomato sauce
- 3 teaspoons (2 packets) Sazon Culantro ey Achiote
- ⅛ teaspoon adobo
- 1 (15 oz) can Goya Green Pigeon peas
- 3 cups water
- 2 cups basmati white rice
Instructions:
- Soak beans and bay leaf for 6-8 hours in water or broth. Boil for 1-2 minutes, then simmer for 1-2 hours until tender. Do not drain; reserve liquid.
- Make Sofrito: Saute onion, green pepper, cilantro, and garlic. Add tomato sauce and Sazon. Add sofrito to beans and simmer for 20-30 minutes.
- For the Rice: Saute onion, green pepper, cilantro, and garlic. Add tomato sauce, Sazon, adobo, pigeon peas (with liquid), and water. Bring to a boil.
- Stir in rice, cover, reduce heat to low, and simmer for 20 minutes or until rice is tender.
- Adjust seasonings in both beans and rice. Taste and add salt if needed.
- Serve in a bowl with extra sauce from beans, garnish with cilantro, and add a few avocado slices. Optional: add hot sauce for heat.
Notes: Feel free to customize the recipe with your preferred beans or rice variety. Sazon Culantro ey Achiote can be made at home; check the recipe notes for details. This dish gets even better the next day, allowing the flavors to meld. Enjoy the heartwarming taste of Puerto Rican heritage with every spoonful!
