Guzzy's Mom's Rice and Beans
Submitted by Guzzybear
1 medium sized onion, diced
1 green pepper, diced
3 cloves of garlic, sliced
10 sprigs of cilantro
Lemon juice of 1 lemon
10 sprigs of “recao”*
10 “ajicitos” (small, sweet, green peppers)*
Combine in blender until well mixed.
2 tablespoons of annatto oil OR add one envelope of Sazon to vegetable oil
Add red Spanish sausage (chorizo) diced and cooking ham, ¼ cup each, fry lightly
Add ¾ cup of Basic Recaito, sautee around 5 minutes
Then add one 8 oz. can of tomato sauce
To Make Spanish Beans
Take your Sofrito and add 1 can of beans and diced potatoes
Add water to cover plus 1 inch
Simmer until thickened & potatoes are cooked.
To Make Spanish Rice
Add to your sofrito, 2 cups rice
Add beer, water OR chicken broth to cover rice plus 1 inch over * *
Lower heat to medium
When liquid is absorbed, turn it once so that rice on the bottom comes to the top.
Cover pot, lower heat to low and cook for 45 minutes
Before liquid is absorbed, you may add 1 bay leaf , ½ teaspoon of cumin or ½ teaspoon of Oregano (or all three). Experiment to taste. Also, salt and pepper… again, experiment to taste.
* In Spanish stores, you can find annatto oil, “recao” leaves, and small, sweet peppers (“ajicitos”) to add to Recaito or look for Recaito already made in freezer section of your local supermarket.
* * At this point, when making Spanish rice, you may also wish to add one can of green pigeon peas or one can of beans. Another option is to add ½ a chicken (cut up) or some chopped ribs or whatever you wish (I highly recommend you try the green pigeon peas mix for most authentic Spanish style rice.) (If you decide to use chicken or ribs instead, make sure you cook them first before adding them to the mixture.)