Natalie's Puerto Rican Beans & Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 335.0
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 710.0 mg
- Total Carbs: 67.9 g
- Dietary Fiber: 13.1 g
- Protein: 12.9 g
View full nutritional breakdown of Natalie's Puerto Rican Beans & Rice calories by ingredient
Introduction
YUMMM!!!!! YUMMM!!!!!Number of Servings: 6
Ingredients
-
1 onion, chopped
½ green bell pepper, chopped
3 or 4 ají dulce (these are tiny sweet peppers that I haven’t found here so instead I substitute the green pepper above and these for a full red pepper and I also use white onion since they are sweeter)
Sauté the onion and pepper in a very small amount of oil.
1 clove of garlic
Leaves from 1 stem of oregano (or like a teaspoon of dried oregano)
Salt and pepper
A seasoning packet of Sazón Goya.
1/2 teaspoon Adobo Seasoning
1 small can of tomato sauce.
1 tablespoon of brown sugar or a squirt of ketchup
Two or three (depending on size) leaves of broad leaf coriander (I have found it at the Asian store but for so many years now I have been substituting with chopped cilantro)
1 small butternut squash cut into chunks
2 cans of rose, pinto or small white beans
Directions
Sauté the onion and pepper in a very small amount of oil.
Use a mortar to make the following “potion”:
1 clove of garlic
Leaves from 1 stem of oregano (or like a teaspoon of dried oregano)
Salt and pepper if desired (I don’t usually)
Add this to the sautéing veggies.
Add an envelope of that powder you have—Sazón Goya, the Adobo, tomato sauce, brown sugar (or a squirt of ketchup to cut the acidity of the tomato sauce), two or three (depending on size) leaves of broad leaf coriander (I have found it at the Asian store but for so many years now I have been substituting with chopped cilantro), the butternut squash cut into chunks (the size of the chunks depends on how soon you want them cooked; this is an optional ingredient).
Add enough water so the squash is covered. You don’t need to add water if you aren’t making them with squash.
Cook over medium to medium-low until the squash is done, and the pinto beans. If not using squash then just keep the heat low until you are ready to serve since the canned beans are already cooked.
Hint: Stir all you want until you add the beans and then try not to stir too much because the beans will get mushy.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user WOUJER.
Use a mortar to make the following “potion”:
1 clove of garlic
Leaves from 1 stem of oregano (or like a teaspoon of dried oregano)
Salt and pepper if desired (I don’t usually)
Add this to the sautéing veggies.
Add an envelope of that powder you have—Sazón Goya, the Adobo, tomato sauce, brown sugar (or a squirt of ketchup to cut the acidity of the tomato sauce), two or three (depending on size) leaves of broad leaf coriander (I have found it at the Asian store but for so many years now I have been substituting with chopped cilantro), the butternut squash cut into chunks (the size of the chunks depends on how soon you want them cooked; this is an optional ingredient).
Add enough water so the squash is covered. You don’t need to add water if you aren’t making them with squash.
Cook over medium to medium-low until the squash is done, and the pinto beans. If not using squash then just keep the heat low until you are ready to serve since the canned beans are already cooked.
Hint: Stir all you want until you add the beans and then try not to stir too much because the beans will get mushy.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user WOUJER.