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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Puerto Rican Rice and Beans recipe from my mommy. Serve as a side for steak or chicken breast. Ingredients:
1 can pink beans |
3 cups long grain rice |
4 cups water |
1 chicken bouillion cube |
1 inch piece of salchichon goya (spanish salami) chopped |
4 crushed pimento stuffed olives |
2 tbs sofrito goya |
1/2 packet of sazon goya ( can be ommited) |
4 tbs tomato sauce |
Directions:
1. Drain one can of pink beans and add to a cast aluminum pot over high heat
2. add 4 cups of water and bring to a boil
3. add remaining ingredients, Stir
4. boil until almost all of the liquid is gone
5. lower heat as low as you can and cover
6. open the pot once in a while to flip over the rice
7. let rice steam until it is fluffy, taste a few grains of rice and make sure center is not hard
8. Do not scrape bottom of pot. The rice on the bottom will be stuck on pot.
9. (Hispanic people call this Pegao or Con Con and is usually scraped up and eaten once fluffy rice is finished...it is crunchy and tastes good with saucy meat.)
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