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Beans and Rice Recipe

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This recipe for Beans and Rice, by , is from Wedding Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Eddie Santiago

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 Cups White Long Grain Rice
3 Cans (15.5 ounces) Goya Pink Beans
4 Cans (14.5 ounces) Potatoes (Diced)
3 Tablespoons Sofrito (Tomato Based)
5 Shakes Abodo All Purpose Seasoning
3 Packs Sazon (Cilantro)
Garlic Powder (To Taste)
3 Cans (8 ounces) Goya Tomato Sauce
Corn Starch (optional)

Directions:
Directions:
Put potatoes and beans into a pot. Add Sofrito to the potatoes and beans. Add Sazon to the potatoes and beans. Add tomato sauce to the pot. Add enough water to the pot that will cover the beans and potatoes. Cook on low for 30 minutes. It shouldn't be super thick. It should be the consistency of beef stew. if too watery, stir 2 tablespoons of corn starch with 1/2 cup of water and add to the mixture to thicken the mixture. DO NOT add rice to the mixture. Fix rice separately.

Directions for Rice:
Boil 6 cups of water. When water reaches a full boil, add rice to the water. Cover the pot and reduce heat to low. Rice is done with it becomes tender (about 18 minutes). Remove from heat and let stand covered for a few minutes. After a few minutes, remove the lid and fluff the rice with a fork.

Serve the meal by putting rice on a plate and cover it with the potatoes and beans mixture.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is a Puerto Rican dish of Eddie's family.

 

 

 

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