Spanish Rice & Beans

Spanish Rice & Beans

Sofrito:

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well.

Spanish Rice:

  • 1/4 cup diced pork
  • 1/4 cup diced onions
  • 2 tablespoon butter
  • 2 envelopes (1 tablespoon) sazon seasoning
  • 1 tablespoon adobo seasoning
  • 2 cups long-grain rice
  • 4 cups water
  • 2 tablespoons sofrito
  • 1 (16-ounce) can pigeon peas
  • 2 tablespoons chopped fresh cilantro leaves, to garnish
 
 

In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

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