Puerto Rican Garbanzo Beans and Rice
(don't judge me for the white rice, I usually feed my family brown rice but I needed to be extra quick tonight)
This is one of the most yummy beans and rice recipes I've enjoyed.
It's one of Matt's favorites. And Rayelle even eats it when I make it.
It's a recipe that Matt's step-brother brought home from his mission in Dominica Republic.
I like this recipe because It is a super fast and easy dinner.
Beans and Rice:
2 cans garbanzo beans
3 TBSP Sofrito (recipe to follow)
2 packets Sazon - Goya Brand bright orange box (it's in the hispanic food section)
2 tsp. chicken bullion
3 cups hot rice
Start cooking rice (2 cups water to a boil, then add rice. Cover with a lid for 20 minutes--no peeking!) Meanwhile, put beans, sofrito, sazon, and bullion in sauce pan. Cover and let simmer until rice is done. Enjoy!
Sofrito: (This makes a large amount, so freeze the unused in 3 TBSP. portions in snack size freezer bags.)
2 green peppers
1 large or 2 medium yellow or white onions, chopped
3-4 cloves of garlic, pressed or minced
1 bunch of cilantro, chopped (not stems)
1-2 TBSP. olive oil
I throw it all in a blender/food processor and puree it. It's just easier that way. I even use the stems on the cilantro and it turns out great. Then I put it in the freezer bags and lay them flat to freeze. It seriously makes about a dozen bags.
Then when I need a fast dinner I throw my rice in the rice steamer (I use brown rice). I pull a bag of Sofrito out of the freezer and microwave it for 20 seconds. Then toss it in the pan with everything else. Cook it on med-low while the rice cooks. Its all done at the same time and I don't have to anything. Love it!
If you try this recipe let me know what you think!Pin It