Rice and beans is just one of those dishes. It’s easy, inexpensive, healthy, and tasty. All the ingredients are always in my pantry. Rice and beans is so versatile. It goes with chicken, pork, fish, beef, or seafood. It will also make a meal on it’s own. Rice and beans is the epitome of budget friendly, the entire dish costs under three dollars, and you just can’t beat that.

Where I grew up there is a very large Puerto Rican population. As a child, I ate more rice and beans than hot dogs. Rice and beans is nearly as much a comfort food as sauerkraut is to me. It was one of the only dishes we were taught to make in Home Economics, so I’ve been making rice and beans for over 15 years (Wow! I feel old). This recipe is not the one I was taught in Home Ec. This recipe was taught to me by a family friend and continues to be the recipe I make for my family.

The two seasonings that give rice and beans their flavor are sazón and adobo. Adobo is the Latin version of seasoning salt, and it is a staple in Puerto Rico. Adobo is less salty than most American seasoning salts, and I use it in a lot of dishes. There are two varieties of adobo: with and without pepper. I always get without pepper, because I want to add my own fresh ground pepper. Many grocery stores will carry it in the Hispanic foods aisle. If not, any Latin market will carry adobo. Sazón is another mix seasoning that is a staple in Puerto Rican cooking. It comes in small packets. There are tons of varieties, some add color others just add flavor. In this recipe I use the culantro (yes, that is spelled correctly it is an herb that tastes similar to cilantro) and achiote (annatto) variety because of the added flavor and the beautiful goldenrod color the rice takes on.

Arroz y Habichuelas Rosadas (Rice and Beans):

• 1 Tbsp olive oil
• 1/2 medium sized onion chopped
• 1 1/2 cups medium grain rice
• 3 cups water
• 1 Tbsp adobo seasoning
• 1 packet sazón (with culantro and acchiote if you can find it)
• 1 can habichuelas rosadas (pink beans) drained and rinsed
• 1/2 cup green olives stuffed with pimentos, sliced (optional)

Heat the olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent. Add the rice, and toast until the grains are translucent. Pour in the water, add the adobo and the sazón and stir. Cover the pan and reduce heat to medium low. Let it sit until almost all the water has been absorbed by the rice. Then, add the beans and stir to evenly distribute. Cover and cook until the remainder of the liquid has been absorbed. Turn off the heat and stir in the olives if desired.

Rice and beans can be served plain, with salsa, with cheese, as a side, topped with meat or any combination you can think of. One of our favorite additions is skirt steak marinated in chipotle mojo cooked to a perfect medium rare. This also pairs well with ComputerNerd’s smoked pork chops stuffed with chorizo. It is easy to sneak in some veggies by adding a cup of corn or peas to this dish. We like to serve it with our lime carrot slaw.