If you know me at all, you know that I have developed a passion for Spanish food over the past year or so. I am OBSESSED!!! It’s really difficult to get Spanish food near where we live, so I began learning how to cook the things I love most: rice and beans, empanadas, pernil, carne bif…I could go on.
Why is this absolutely delicious rice and beans dish called Becky Rice and Beans? Because I can’t actually cook rice. I use a rice cooker. So, my Puerto Rican husband says I can’t call them Puerto Rican rice and beans if I’m making Becky Rice. Since I have an inappropriate sense of humor most of the time, I named the whole recipe Becky Rice and Beans 🙂
Here we go!
First off, put your Goya Rice in your rice cooker! 🙂
Do not be the least bit ashamed if you make Becky rice like me! Someday, I’m sure I’ll get the hang of making great Puerto Rican rice…today is not that day.
While the rice is doing it’s thing, let’s make the beans! Here’s what you need:
1 Tbs oil
2 big heaping Tbs Goya Sofrito
8 oz Goya tomato sauce
2 cans (15-16 oz each) pink beans – drained and rinsed
1 1/2 cups water
1 packet Goya Sazon with Culantro and Achiote
1 packet Goya Jamon
1 tsp Goya Adobo
1/2 tsp garlic powder
1/4 tsp dried oregano
Black pepper to taste
2 Tbs Manzanilla pimento-stuffed olives, sliced (I use Goya) (the olives are optional)
1/2 pound of potatoes peeled and diced
Here’s what you do:
In a pot, saute the Sofrito in the oil over medium heat for about 2 minutes. Now, it says, 2 big heaping tablespoons of Sofrito…I use closer to a 1/4 cup of the stuff, because I love it.
After you’ve sauted the Sofrito…EVERYBODY IN THE POOL! Seriously, toss in everything else except the potatoes and the olives. Then, give it a taste. It should taste slightly salty, and you want it to be like that, because the potatoes will absorb a lot of the seasoning.
Add the potatoes…and the olives if you like them. Sometimes I add olives, sometimes I don’t. Sometimes I feel like a nut, sometimes I don’t. You do you!
Now, bring this pot of awesomeness to a simmer and let it cook until the potatoes are done…about 30-40 minutes. Stir it occasionally.
When it’s done, it will be thick and delicious!
To serve, get your Becky rice. Look at how perfect that is!
Put the rice on the bottom of a bowl and layer the beans on top!
It really doesn’t get better than that! Tonight, I served the Becky Rice and Beans with some deep fried tilapia that I made in my fryer (which you know I’m also obsessed with: https://www.amazon.com/Hamilton-Beach-35021-Capacity-Professional/dp/B00ANEKTTA/ref=as_li_ss_tl?crid=3MVSHKEV6RMJV&keywords=deep+fryer&qid=1569800231&sprefix=deep,aps,167&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyQVVESEpCSEEyNllMJmVuY3J5cHRlZElkPUEwNzAwNTk1MUFRRlYzS1FGTFZTWiZlbmNyeXB0ZWRBZElkPUEwMDUzMzg5M0dKRFk0RUtQTTRHVCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=&linkCode=sl1&tag=donmanuelpr04-20&linkId=ce5c46c216e95b1bec6af0d661b79e48&language=en_US
If you try this recipe, let me know what you think! Enjoy!
Disclaimer: As an Amazon Associate I earn from qualifying purchases.