Spanish Rice and Beans

[Guest guest]

Spanish rice is everywhere, and everyone has their own way of making

it. There's the kind you get at a Mexican restaurant, or the type you

get from a Tex-mex restaurant. If you go to Guatemala, they make

theirs completely different than they do in Puerto Rico. And even

among Puerto Ricans, they have different ways to make it, depending

on what part of Puerto Rico you came from, or if you are a New-

Urican. And of course, the best rice recipes are the ones where there

is no recipe, but simply " add this until it looks good, and then add

that. "

 

When I lived in Guatemala, I fell in love with their version, and

learned how to make it there. Then when I moved back here to the East

Coast, I discovered the Puerto Rican version. I finally asked a woman

at work who had brought some in for lunch if she would share her

recipe. Although she didn't give me measurements, or anything other

than a list of ingredients, after a few trial-and-errors, I was

finally able to come up with a version that is tastefully wonderful.

The following is the result. Any decent grocery store with Goya

products should have the ingredients. If you are unable to find any

proper fresh Sofrito or Goya in your local area, I've linked to

recipes and places to purchase online at http://www.28cooks.com.

 

Spanish Rice & Beans

3 tbsp Sofrito

1 pkt Goya Sazon seasoning

1 tsp Goya Adobo seasoning

1 (8 oz) can tomato sauce

30 oz water

1 (15 oz) can black beans, drained (or whatever beans you prefer)

2 cups long grain rice

 

Combine sofrito, sazon, and adobo in a large saucepan. Add sauce and

water, and bring to a boil over medium high heat. Once boiling, add

beans, and bring back to a boil. Add rice, bring to a boil, cover and

lower heat. Cook for an additional 20-25 minutes, stirring every 5-10

minutes, until rice is tender. Remove from heat, and allow to cool

slightly. Serve and enjoy!

 

Enjoy!

Christiane