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Jessíís Rice and Beans Recipe

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This recipe for Jessíís Rice and Beans, by , is from Our Family Cookbook Project 2017, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Tradigo

Category:
Category:

Ingredients:  
Ingredients:  
1 small jar of Sofrito
1 small jar of Recaito
4 packets of Sazon
Adobo seasoning (about 3-4 tablespoons) adjust to your taste
Olive oil (Enough to cover the bottom of the pot about 1/4 inch)
Raw white rice ( I use jasmine or long grain) Use measurements on bag for 8 servings-typically double water to rice
Two cans of beans ( you can do kidney, chick peas, green beans, corn, chick peas, etc) DRAINED
Water (Use measurements for 8 servings on bag) itís typically double the amount of rice
Good thick pot with lid that seals

Directions:
Directions:
Heat olive oil
Dump in recaito, sofrito, sazon, and adobo
Heat for a couple moments and than pour in water
Bring to a boil and than add the rice, stir
Dump in the beans and/ veggies to your liking
Give a good stir, lower to barely simmering, close and walk away....donít touch it for 30 minutes.
After 20 minutes give it a stir and test for desired tenderness. You should have some delicious rice and beans now.
(This is a good meal that will last a week or so and reheat well. This is the 8 person serving. For parties I double everything and use the large jars of sofrito and recaito)

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is Peurto Rican rice and beans....I learned how to make this when I worked at the Anchor House in Trenton, NJ from an older Puerto Rican woman by the name of Aliza. Definitely one of my favorite meals to make and is a crowd pleaser at parties. Enjoy!

 

 

 

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