Puerto Rican Beans and Rice

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Puerto Rican Rice and Beans
No one makes rice and beans like my favorite Puerto Rican, Rafael Prieto. Here is his secret recipe for a filling and fiber-ific main dish. In Boricua style, serve the rice and beans next to each other, and then mix them while eating.
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. For the Rice: In a large pot, sauté onion and black pepper in olive oil over medium-high heat until onion is translucent, about 3 minutes.
  2. Add garlic and continue to cook until it starts to brown, about 2 minutes. Add rice, stirring to let it absorb the flavors, about 2 more minutes.
  3. Add water and bring to a boil. Cover with a tight lid and reduce heat to simmer. Cook for about 25 minutes, until all the water is absorbed.
  4. For the Beans: While rice cooks, in a separate, medium-sized pot, sauté onion and black pepper in olive oil over medium-high heat until onion is translucent, about 3 minutes.
  5. Add garlic and continue to cook until it starts to brown, about 2 minutes.
  6. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook until peppers are tender, about 10 minutes. Serve hot.
  7. Store leftovers in the fridge for up to 5 days.
Recipe Notes

Nutrition Facts
Puerto Rican Rice and Beans
Amount Per Serving
Calories 453 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 0mg 0%
Sodium 673mg 28%
Potassium 227mg 6%
Total Carbohydrates 80g 27%
Dietary Fiber 15g 60%
Sugars 4g
Protein 16g 32%
Vitamin A 3%
Vitamin C 44%
Calcium 7%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Cooking with Trader Joe's: Skinny Dish by Jennifer K. Reilly, RD

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