“Homestyle Bliss: Mom’s Authentic Puerto Rican Rice and Beans”

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:

1. 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.
2. Sazon Sensation: The Sazon Culantro ey Achiote infuses vibrant color and authentic Puerto Rican flavors to elevate the entire dish.
3. 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:

1. 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.
2. Make Sofrito: Saute onion, green pepper, cilantro, and garlic. Add tomato sauce and Sazon. Add sofrito to beans and simmer for 20-30 minutes.
3. 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.
4. Stir in rice, cover, reduce heat to low, and simmer for 20 minutes or until rice is tender.
5. Adjust seasonings in both beans and rice. Taste and add salt if needed.
6. 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!