Puerto Rican Rice and Beans
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 3 cups cooked (if dry) pinto beans - (about 2 cans)
  • 2 cups chicken stock
  • 2 cups water
  • 1 cup tomato sauce
  • ⅓ cup salt pork, finely chopped
  • 2 bay leaves
  • 1 heaping tbsp. sofrito
  • 1 tsp. Goya Adobo with pepper
  • ¾ tsp. cumin
  • ½ tsp. paprika
  • ¼ tsp. garlic powder
  • Salt & Pepper
  • Rice
  1. Combine all of the ingredients and simmer until the beans have absorbed the flavor of the cooking liquid. This isn’t an ‘exact’ recipe. You’ll have to taste it and adjust as needed. I ended up adding a bit more cumin and a shake or two more of adobo to get it just right.
  2. In the meantime cook the rice. Use a short grain rice.
  3. Serve the beans over the rice.
Recipe by Kimversations at https://www.kimversations.com/2013/01/puerto-rican-rice-and-beans/