Goya Puerto Rican Rice And Beans Recipes

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PUERTO RICAN RICE AND BEANS



Puerto Rican Rice and Beans image

Very tasty Puerto Rican rice and beans recipe. Thanks Anita for the recipe! My kids LOVE the crust and fight over it. Great with hot sauce. You can also add leftover chicken. It's a very forgiving recipe.

Provided by CrazyCat

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 55m

Yield 10

Number Of Ingredients 8

1 pound pork roast, diced
3 teaspoons minced garlic
1 (15 ounce) can gandules (pigeon peas), drained (such as Goya®)
1 cup recaito (such as Goya®)
1 (1.41 ounce) package sazon seasoning with achiote
1 (5 ounce) jar pitted green olives
3 cups long grain rice, rinsed
water as needed

Steps:

  • Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
  • Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 50.6 g, Cholesterol 18 mg, Fat 5.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 1.6 g, Sodium 1237.9 mg, Sugar 0.1 g

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)



Puerto Rican Rice and Beans (Arroz con Gandules) image

Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!

Provided by The Messy Cook

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
½ cup sofrito
2 cloves garlic, chopped
1 (1.41 ounce) package sazon seasoning with achiote
½ tablespoon adobo seasoning
2 cups medium-grain white rice
2 cups chicken broth
1 ½ cups water
1 (15 ounce) can gandules (pigeon peas), drained and rinsed
2 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
  • Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
  • Turn off heat and let rice sit, uncovered, for 10 minutes more.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g

PUERTO RICAN RICE AND BEANS (PINK BEANS)



Puerto Rican Rice and Beans (Pink Beans) image

Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans.

Provided by Michelle Figueroa

Categories     Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1/2 cup ham, chopped into small cubes
2 tablespoons goya sofrito sauce
2 tablespoons goya recaito
1 teaspoon minced garlic or 2 garlic cloves, minced
1 (15 1/2 ounce) can goya pink beans, undrained
1 cup water
1/4 cup tomato sauce (plain)
1 (2 g) envelope goya sazon goya, con culantro y achiote
1/4 teaspoon oregano
1 pinch salt
1 small potato, peeled and cut into chunks
2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
2 cups cooked white rice, medium grain (Cook according to packaged directions)

Steps:

  • Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
  • Add Sofrito, Recaito and garlic and sauté another 5 minutes.
  • Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
  • Serve over hot rice.
  • Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.

Nutrition Facts : Calories 407.5, Fat 8.6, SaturatedFat 1.5, Cholesterol 9.1, Sodium 650.4, Carbohydrate 65.8, Fiber 7.3, Sugar 1.4, Protein 17.2

ARROZ CON GANDULES ( RICE AND BEANS)



Arroz Con Gandules ( Rice and Beans) image

This savory dish has many variations through out all the spanish speaking countries, this is the Puerto Rican version.

Provided by TheBostonBean

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon sofrito sauce (check out recipe # from my recipes)
1 (15 ounce) can pigeon peas (any canned bean will do)
0.5 (4 ounce) can tomato sauce
1 teaspoon salt
1 (4 ounce) can Spam (don't ask a lot of people use it, substitute a ham steak)
2 tablespoons cooking oil
1 (1/4 ounce) package sazon goya
6 -10 pitted green olives
2 cups rice (rinsed)
4 cups water

Steps:

  • Rinse starch off the rice, this IS important.
  • Dice ham steak or Spam.
  • Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).
  • Add sofrito and fry on medium heat for 1 minute.
  • Add ham and fry for 1 more minute.
  • Add tomato sauce and heat through for 30 seconds.
  • Add sazon, salt and water and bring to a boil.
  • Add pigeon peas and olives and boil 5 minutes.
  • Add rice and mix around with spoon once.
  • Bring to boil on HIGH heat until water has evaporated to the rice line.
  • Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).
  • Cook for 25-30 minutes.
  • Uncover, serve and enjoy!

Nutrition Facts : Calories 581.3, Fat 11.5, SaturatedFat 2.8, Cholesterol 13.1, Sodium 752.5, Carbohydrate 97.2, Fiber 11.8, Sugar 0.4, Protein 22.3

AUTHENTIC PUERTO RICAN RICE AND BEANS



Authentic Puerto Rican Rice and Beans image

This is my family's recipe straight from Aguada, Puerto Rico. In PR we make it from scratch (all the seasoning, but this recipe tastes the same, just easier than the all home-made version. This recipe is easy and serves 4, or 2 if you eat alot!! Muy rico, come lo

Provided by boricua_nena

Categories     White Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) can red kidney beans (habichuelas coloradas) or 1 (16 ounce) can pink beans (habichuelas coloradas)
1/2 teaspoon adobo seasoning (a flavored salt used in latin cooking)
1 tablespoon vegetable oil
1 slice salt pork or 1 slice Canadian bacon, cubed
1/2 teaspoon garlic powder
1 (5 g) packet sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes)
1 1/2 tablespoons sofrito sauce (comes in a jar, a necessary ingredient in Puerto Rican cooking)
1 1/2 cups white rice, uncooked

Steps:

  • Made by Goya brand and can be found in the Spanish/Latin section of your grocery store Cook white rice as instructions on package of rice say to (5 minute rice is perfectly fine).
  • make sure when you are done cooking to let excess water out of rice.
  • In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.
  • once it starts to sizzle, add the garlic powder and Adobo seasoning.
  • Then add the Sofrito and Sazon con Azafran seasoning, stir.
  • Next add red beans (drain most of liquid, just a little bit is needed to pull the sauce together).
  • Mix and serve.
  • (in Puerto Rico, it is traditional to serve rice and beans with almost every meal, but mainly with pork chops (cooked with a little sofrito and adobo seasoning) on the side).
  • Enjoy (a wonderful recipe straight from the island).

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