Spanish Rice & Beans

Spanish rice is everywhere, and everyone has their own way of making it. There's the kind you get at a Mexican restaurant, or the type you get from a Tex-mex restaurant. If you go to Guatemala, they make theirs completely different than they do in Puerto Rico. And even among Puerto Ricans, they have different ways to make it, depending on what part of Puerto Rico you came from, or if you are a New-Urican. And of course, the best rice recipes are the ones where there is no recipe, but simply "add this until it looks good, and then add that."

When I lived in Guatemala, I fell in love with their version, and learned how to make it there. Then when I moved back here to the East Coast, I discovered the Puerto Rican version. I finally asked a woman at work who had brought some in for lunch if she would share her recipe. Although she didn't give me measurements, or anything other than a list of ingredients, after a few trial-and-errors, I was finally able to come up with a version that is tastefully wonderful. The following is the result. Any decent grocery store with Goya products should have the ingredients.



*If you are unable to locate any proper fresh Sofrito in your area, I've linked to an authentic recipe. It is definitely worth having some of this on hand, and not only to make this rice.


Spanish Rice & Beans
3 tbsp Sofrito
1 pkt Goya Sazon seasoning
1 tsp Goya Adobo seasoning
1 (8 oz) can tomato sauce
30 oz water
1 (15 oz) can black beans, drained (or whatever beans you prefer)
2 cups long grain rice

Combine sofrito, sazon, and adobo in a large saucepan. Add sauce and water, and bring to a boil over medium high heat. Once boiling, add beans, and bring back to a boil. Add rice, bring to a boil, cover and lower heat. Cook for an additional 20-25 minutes, stirring every 5-10 minutes, until rice is tender. Remove from heat, and allow to cool slightly. Serve and enjoy!