Puerto Rican Rice and Beans

Name: Puerto Rican Rice and Beans
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 pound pork roast, diced; 3 teaspoons minced garlic; 1 (15 ounce) can gandules (pigeon peas), drained (such as Goya®); 1 cup recaito (such as Goya®); 1 (1.41 ounce) package sazon seasoning with achiote; 1 (5 ounce) jar pitted green olives; 3 cups long grain rice, rinsed; water as needed

Rating: 5 stars

1 Rating
1 Review

Very tasty Puerto Rican rice and beans recipe. Thanks Anita for the recipe! My kids LOVE the crust and fight over it. Great with hot sauce. You can also add leftover chicken. It's a very forgiving recipe.

By CrazyCat

Recipe Summary

prep:

10 mins

cook:

45 mins

total:

55 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 pound pork roast, diced
3 teaspoons minced garlic
1 (15 ounce) can gandules (pigeon peas), drained (such as Goya®)
1 cup recaito (such as Goya®)
1 (1.41 ounce) package sazon seasoning with achiote
1 (5 ounce) jar pitted green olives
3 cups long grain rice, rinsed
water as needed

Directions

Step 1

Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.

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Step 2

Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

Cook's Notes:

You can sub black beans for the pigeon peas and use any cut of pork you prefer.

Add water carefully, as too much water will end up with a mushy rice; too little water, and it's dry. You should be able to stir it and it should look like a dense soup.