Rice and Beans Recipe

  • Yield:

    6 to 8 servings

  • Total Time:

    55 mins

  • Prep Time:

    15 mins

  • Cook Time:

    40 mins

Ingredients

  • 2 tablespoons Mazola® Chicken Flavor Bouillon Powder
  • 1 quart hot water
  • 1 whole bay leaves
  • 1/4 cup Mazola® Corn Oil
  • 1/2 cup Sofrito (see recipe)
  • 1/2 cup sliced Manzanilla OR Spanish green olives
  • 1/2 cup tomato sauce
  • 1/4 cup chopped smoked ham, bacon OR salt pork (optional)
  • 1 packet Sazon seasoning
  • 2 teaspoons capers
  • 2 cups uncooked Arborio OR medium grain rice
  • 1 can (15 ounces) gandules (pigeon peas), drained
  • Fresh minced cilantro OR parsley for garnish

Instructions

  1. Step 1) Mix bouillon powder into hot water to make broth. Add bay leaf and set aside.
  2. Step 2) Heat corn oil in a large, deep sided skillet or Dutch oven over medium-high heat. Add Sofrito, olives, tomato sauce, ham, Sazon and capers; stir and heat for 2 minutes. Add rice and gandules; stir to combine. Stir in prepared broth and bring to a boil. Boil for 2 to 3 minutes or until rice is almost even with the level of the water.
  3. Step 3) Cover tightly; reduce heat to low and simmer for 25 to 30 minutes. Remove lid, stir once; cover and continue to cook for 5 minutes to brown bottom of rice. Remove from heat and let stand for 5 minutes. Prior to serving, fluff rice with a fork and garnish with fresh minced cilantro or parsley.