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Grandma Anna's Puerto Rican Rice and Black Beans

Grandma Anna's Puerto Rican Rice and Black Beans

This dish, a classic in my grandmother's Puerto Rican kitchen, is a favorite in my family. You can turn up the heat by adding a few extra shakes of red pepper flakes, and enhance the smoky flavor by lacing with bacon. Either way, make extra, store the leftovers, and enjoy for days to come!


Ingredients
2
tablespoons
Olive Oil
1/2
cup
onion- (finely chopped)
1/4
cup
chopped green, red, yellow peppers (either one color or a combo of all three)
2
cloves
garlic, minced (optional)
1
pound
black beans, soaked and drained
3/4
cup
water
8
ounces
can of tomato sauce
1
packet
Goya Sazon (without Annatto)
1
teaspoon
salt and pepper to taste
1
pinch
sprinkle dried red pepper flakes (optional, if you want an extra kick)
Directions
Make the Beans: Heat oil over medium heat. Add onion, pepper and garlic and saute until just tender. Add remaining ingredients and bring to a soft boil. Reduce heat and simmer about 15 min.
Make the Rice: Use long grain white rice or brown rice, never instant. Cook according to package directions. Add some olive oil to rice water to give rice a nice sheen. Another flavorful option is to add a tbsp of bacon renderings (reserved from previously cooked bacon) in place of olive oil. Serve beans over rice. Enjoy!!

The base number of servings for this recipe is 4
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