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.
Course
Main Dish
Cuisine
Vegan
Servings
Prep Time
5
people
10
minutes
Cook Time
35
minutes
Servings
Prep Time
5
people
10
minutes
Cook Time
35
minutes
Ingredients
1
tbsp
olive oil
1
onion
diced
1/2
tsp
black pepper
2
garlic cloves
minced, or 2 cubes frozen crushed garlic
1 1/2
cups
dry brown rice
3
cups
water
1
tbsp
olive oil
1
onion
diced
1/2
tsp
black pepper
5
garlic cloves
minced, or 5 cubes frozen crushed garlic
2
15-oz cans
kidney beans
or 3 1/2 cups cooked beans
1
tsp
ground cumin
1
green bell pepper
diced (preferably organic)
1
cup
pitted black olives
sliced, about 25
Instructions
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.
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.
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.
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.
Add garlic and continue to cook until it starts to brown, about 2 minutes.
Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook until peppers are tender, about 10 minutes. Serve hot.
Store leftovers in the fridge for up to 5 days.
Recipe Notes
Nutrition Facts
Puerto Rican Rice and Beans
Amount Per Serving
Calories
312
Calories from Fat 99
% Daily Value*
Total Fat
11g
17%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol
0mg
0%
Sodium
889mg
37%
Potassium
120mg
3%
Total Carbohydrates
52g
17%
Dietary Fiber 14g
56%
Sugars 4g
Protein
13g
26%
Vitamin A
3%
Vitamin C
44%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe from
Cooking with Trader Joe’s: Skinny Dish
by Jennifer K. Reilly, RD