Thanks to Anita for this very tasty Puerto Rican rice and black beans recipe. My kids love (and fight over!) the crust on the bottom. It’s a very forgiving recipe — you can add leftover chicken to make it a meal. Great with hot sauce.
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 10
Ingredients
- cooking spray
- 1 pound pork roast, diced
- 3 teaspoons minced garlic
- 1 (15 ounce) can black beans, drained
- 1 cup recaito (such as Goya®)
- 1 (5 ounce) jar pitted green olives
- 1 (1.41 ounce) package sazon seasoning with achiote
- 3 cups long grain rice, rinsed
- 2 ¾ cups water, or as needed
Steps
- Spray a large stockpot with cooking spray and set over medium-high heat. Add pork and sauté until browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beans, recaito, olives, and sazón seasoning. Reduce the heat and simmer for about 10 minutes.
- Add rice to the pot and stir to coat. Add water and bring to a boil. Cover and simmer for 20 minutes. Uncover and stir rice at the top, avoiding the slight crust on the bottom of the pot. Remove from the stove if rice has absorbed most of the liquid; if not, cook for up to 10 minutes longer.
