Guzzy's Mom's Rice and Beans

Submitted by Guzzybear

 

Basic Recaito

 

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.

 

 

Sofrito

(Spanish Sauce)

 

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.)

  

Bon Appetite!