Spanish Foods

How to Make Simple Spanish Rice & Beans

If you have ever tasted Spanish rice and enjoyed it, than you will love this recipe. It's a simple recipe that the whole family will enjoy.

Instructions

o        1

Start by adding enough vegetable oil to cover the bottom of the cauldron generously (about 1/3 cup). Turn on your stove to medium high. Add 1 TBSP of Recaito and 1 TBSP of Sofrito. Mix with oil and allow to simmer. If you are adding salchichon, you can add it in now allowing it to simmer with the other ingredients.

o        2

Open your can of beans and drain liquid from can. Add beans to hot mixture. Add 2 TBSP of salt and one packet of sazon. Mix well. Allow for this mixture to simmer. Add a 1/4 cup of water if mixture is too dry. (Its too dry if the mixture is sticking to the cauldron or pot.)

o        3

While the ingredients in the cauldron are simmering, add 2 1/2 cups of rice to a bowl and rinse. Rinse the rice through clean water 2 or 3 times, draining the dirty water before each rinse.

o        4

Add rice to the simmering ingredients. Mix well. Add hot water to the mixture a little at a time, mixing as you go. Rice should be covered by about 1/4 inch of wet mixture. This equals about 1/3 to 1/2 cup of water. Cook uncovered on medium high until the 1/4 inch of wet ingredients have been absorbed. Mix ingredients once more, cover and lower to low heat.

o        5

Allow covered pot of rice to cook for 20 minutes. Mix again after 20 minutes. Cover again and allow to cook for an additional 10-15 minutes.
Rice is ready when the rice is not wet and cooked all the way through.

o        6

Cooking variations depend on cooking pot and range. Rice is not ready if its still hard or wet. If after 30 minutes of cooking, rice is still hard, add water 1 TBSP at a time).