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Puerto Rican Rice and Beans

by Lisa Shull
  • 1TBS olive oil
  • 1/2c sofrito
  • 2 cloves garlic, chopped
  • 1 (1.41) pkg sagon seasoning with achiote
  • 1/2 TBS adobo seasoning
  • 2 c medium grain white rice
  • 2 c chicken broth
  • 1 1/2 c water
  • 1 (15 oz) can pigeon peas (gandules) drained and rinsed
  • 2 TBS chopped fresh cilantro

Servings: 8     Prep: 20 min     Cook: 40 min     

  1. Heat OO over medium heat in a meduim sized caldero or non-stick pan. Stir in next 4 ingredients, cook for 4 minutes, making sure not to burn the garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
  2. Bring mixtulre 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 ot low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutees.
  3. Turn off heat and let rice sit, uncovered for 10 minutes more.
  • Nutrition facts per serving:

256 calories; 7.1 g protein; 47 g carbs; 1.5 mg cholesterol

  • This recipe makes a large amount and is pretty bland. 

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