Puerto Rican Red (or Black) Beans and Rice

I saw 2 different recipes for beans and rice.  They both sounded good but combining some ingredients from one recipe to the other made it better.  Also, Martin2’s aunt is Puerto Rican and has her own special recipe.  He had somewhat of an idea of what she uses for her beans and rice recipe.   I made 3 different versions in the last couple of weeks.  They are ALL simple and delicious.  However, I like heat and this one is my favorite.  Here goes;

Puerto Rican Red (or Black) Beans and Rice

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1/2 cup chopped lean ham (you don’t have to put meat in it.  I do not believe Martin’s aunt does.)
1 medium onion, diced
1 green bell pepper, diced (I used red, that’s all I had in my fridge)
2 cloves garlic, minced
1/2 teaspoon Adobo seasoning (if you don’t have on hand, use salt.)
1 packet Sazon seasoning (you will find in Hispanic section at grocery store)
2 teaspoons cumin
2 Tablespoons Sofrito (you will find with the Sazon seasoning)
1/2 cup Giardineira (I used hot, you can use mild or not at all)
1 – 15 ounce can red (or black) beans, drained
1 Tablespoon Sriracha sauce (Tabasco sauce is more common in Puerto Rican dish)
1 – 15 ounce can chicken broth (or 2 cups water)
1 cup rice (I used white long grain.  You could use brown rice, too)
2 Tablespoons olive oil


1. Place 2 Tablespoons of olive oil in large frying pan, over medium heat.  When shimmering add onions,pepper and 1/2 teaspoon of adobo seasoning.
2.  Saute onions and peppers until onions opaque, about 5 minutes. Add garlic, mix in with peppers and onions.june 014
3.  Add Sazon Seasoning, cumin, Sofrito and Giardiniera and mix together
4.  Add beans, hot sauce, chicken broth and rice.   Mix all together and bring to a boil over medium high heat.
5.  Reduce to low heat, simmer, covered for 20-30 minutes until rice is done.

That is it!  You will have a tasty, spicy meal.  Serve with a green salad.  YUM!!

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