Dan mentioned this recipe early in our dating life. I had to adapt it because it’s a Puerto Rican dish that uses chicken wings — although with my newly omnivorous daughter, I should try it with wings some time.
When I first started making it, I used a big Farberware sauté pan. But since we got a rice cooker, I have used that instead. If you don’t have a rice cooker, then you should just go get one. But if you’re not going to, a sauté pan is fine.
Rice and Beans, the rpm way
1 and 1/2 cups brown rice
1 15 oz. can pigeon peas, drained
1 8 oz. can Goya tomato salsa
1 packet Sazon (from Goya) with Coriander and Annatto
2 spoonfuls Sofrito
2 cups vegetable stock
I put this all in the rice cooker, stir it all together, and press the button for brown rice. I suppose you could also so this on the slow cooker setting or in a slow cooker, on high, for about two hours.
If you don’t have a rice cooker, I suppose you need a little oil, and you may want to sauté some garlic or onion before you dump everything else in the sauté pan and cover it; cook for about 40 minutes, or until the liquid is absorbed.
With a salad, this is pretty much a complete meal.
And, no, Goya did not sponsor this post.
Do you have a rice cooker? What have you done with it besides cook rice?
2 thoughts on “Meatless Monday: Beans and Rice”
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