Make Rice and Beans in under an hour. With savory homemade sofrito, sazón, and heart-healthy* Mazola® Corn Oil it’s a deliciously filling meal.
Rice and Beans Recipe
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Yield:
6 to 8 servings
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Total Time:
55 mins
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Prep Time:
15 mins
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Cook Time:
40 mins
Ingredients
- 2 tablespoons 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
- Step 1) Mix bouillon powder into hot water to make broth. Add bay leaf and set aside.
- Step 2) Heat corn oil in a large, deep sided skillet or Dutch oven over medium-high heat. Add Sofrito, olives, tomato sauce, ham, Sazón 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.
- 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.
