Spanish Rice and Beans

It's pretty funny to me that rice and beans are categorized as a side dish. It makes you picture those healthy plates divided in thirds where the rice only takes up like the palm of your hand. Riiight. Not in my house.

Growing up Puerto Rican means rice takes up the entire plate, and anything else you're eating gets thrown on top. Come on, you know I'm telling the truth. We love us some rice and beans!

This recipe came out soooo good that my guest said it tasted just like his grandma used to make. Wow - there is no better compliment than that! You'd never know that I used healthy brown rice instead of the usual white rice. Yummy yummy yummy AND good for you; mission accomplished!

Spanish Rice and Beans
2 cups brown basmati rice
4 to 5 cups of water or veggie broth
½ cup sofrito
1 can of pinto beans
2 tablespoons pimento stuffed green olives
1 tbsp of sazon
1 can tomato paste
3 tablespoons of oil
Salt & pepper to taste

In a medium size pot add the oil, tomato paste, olives, sofrito and sazon. Cook over medium heat for 4 minutes.

Add all other ingredients, and enough water to cover the rice 1" above the rice line. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low. Cook for 30 minutes or until the rice is tender.

Not the best photo, but everyone was eating it so fast I almost forgot to grab a shot of it. Here it is featured with a little side salad and some pastelon (recipe for that coming tomorrow). Enjoy!