Mi Madre's Puerto Rican Rice & Beans Recipe (High-Fiber, High-Protein, 30 Minutes) by Elisa Schmitz
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Mi madre (my mother) is from a small town in Puerto Rico. We lived there when I was little and spent a lot of time on La Isla del Encanto (the island of enchantment) with family as I was growing up. In typical Puerto Rican style, many of our best family moments were spent in the kitchen cooking – or around the table eating – Puerto Rican food. One of the meals we ate most often was rice and beans.
Puerto Rican rice and beans have a very distinct (and delicious) flavor thanks to sofrito – a blend of onions, garlic, peppers and cilantro – and sazon – a blend of coriander, garlic powder, achiote, cumin, oregano, salt and pepper. These two ingredients are what make this rice and beans recipe taste like Puerto Rico on a plate! You can make your own versions of both of these at home or buy them premade online or in stores that carry Latin foods. Here's how to make your own sofrito.
One night recently, I was really craving mi madre's rice and beans. Despite the fact that I didn't have a lot of time to make my own proper sofrito and sazon, I came up with a similar enough version of mi madre's recipe that I want to share with you. Next time I make this, I will make a more authentic sofrito base and I'll make my own sazon seasoning, too.
Here's your shopping list for this budget-friendly, high-fiber and high-protein rice and beans recipe: onion, cubanelle pepper, green bell pepper, garlic, cilantro, olive oil, kidney beans (read about the health benefits of beans), tomato sauce, potatoes, sazon, bay leaf and oregano. You first prepare the sofrito, then add the other ingredients and simmer until all is cooked through. Check out the health benefits of fiber and the health benefits of protein.
The aroma in your kitchen is reason enough to make this delicious Puerto Rican dinner. Serve these flavorful beans over rice for a hearty vegetarian dinner, or feel free to add your favorite protein or a side salad. Buen provecho (enjoy)!
Cuisine: Puerto Rican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 1/4 cup cubanelle pepper, diced
- 1/2 cup green bell pepper, diced
- 4 cloves garlic, minced
- 1/3 cup cilantro, chopped
- 1 cup potatoes, chopped
- 16 ounces (1 can) light red kidney beans (with liquid)
- 16 ounces (1 can) dark red kidney beans (with liquid)
- 3/4 cup tomato sauce
- 1 3/4 tablespoons sazon (I used Goya brand)
- 1/2 teaspoon oregano
- 1 bay leaf
Here's how to make it:
- In a large skillet or sauté pan over medium heat, add the olive oil, onions, peppers, garlic and cilantro. Stir to combine. (If you don't have a cubanelle pepper, you can use a banana pepper.)
- Add potatoes and stir to combine. Cook, stirring, until vegetables start to soften, about 5 minutes. (I used small marble potatoes, but you can use any potatoes you like.)
- Add beans with liquid, tomato sauce, sazon, oregano and bay leaf. Stir to combine. Simmer until all is cooked through and potatoes are soft, about 15 minutes. (Use the liquid from the beans; do not drain them.)
- Remove from heat and serve over rice. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
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