Spanish-Style Pink Beans and Rice

This meal is excellent on its own for a light yet hearty mid-week meal, or you can serve it up with some chicken or fish fillets and have one heck of a supper.

The beauty of pink beans and rice is that it’s relatively cheap, super easy to make and consists of ingredients that are almost always stocked in your pantry.

What’s not to love?

A pantry scrounger's special.

A pantry scrounger's special.

Some traditional rice and beans recipes call for chopped ham, but we like to take it one step further and use … bacon. Why? Because bacon is delicious. Don’t question bacon.

So just throw a few strips (about 4) in a cold frying pan on the stove. This is very important — if the pan is warm, the bacon will have a tendency to burn or just get soggy … or both. Don’t preheat!

Just peel the strips off the bottom as the pan heats up.

Just peel the strips off the bottom as the pan heats.

Once the bacon’s in, turn your heat up to medium and just let bacon do its thing. I read on the package of my bacon that it’s easier to maneuver the individual strips once they’re warmed up. That’s why we left them sitting in a stack like this. And you know what? It kind of worked! As the bacon gets warm and a bit more pliable, we separated the strips and cranked the heat up to medium high. The temperature adjustment ensures that your bacon gets nice and crispy.

Peel, fry, enjoy.

Peel, fry, enjoy.

While the bacon is frying, go ahead and start some rice — you’ll want about 2 cups cooked. Choose long grain white rice and just follow package directions. To the rice water, we added some Adobo seasoning — whatever flavor is fine. This stuff is like the Mexican Mrs. Dash. Mike’s Mexican blend would also be good here.

Alrighty then. If your bacon is nice and brown and crisp, remove it from the pan and carefully (carefully!!) wipe out any excess fat with a paper towel (we highly recommend using tongs to do this, too). Then — it’s time for your vegetables. Reduce the pan’s heat to medium and add in one small onion, diced, and 1/2 green pepper, diced, as well as two minced cloves of garlic. Stir constantly to cover in the bacon fat and let cook until tender — about 10 minutes.

Next, add in 1/4 cup of plain tomato sauce — I like this, but just use Hunts or whatever if spicy isn’t your thing.You’ll also want to add about 1/4 tsp. of oregano, 3/4 cup of water and 1 — 14.5 ounce can of pink beans, undrained.

Use the remaining bacon fat to grease the pan. Think of it as recycling.

Use the remaining bacon fat to grease the pan. Think of it as recycling.

The final ingredient is Sazon. It looks like this:

A little dash of Goya Sazon will fix the rice right.

A little dash of Goya Sazon will fix the dish right.

Find it in the Goya aisle next to the buillion cubes.

Bring the whole thing to a boil, then reduce heat and simmer for 10 minutes. It will look a bit like this:

Sneak a taste and make sure it's seasoned the way you want.

Sneak a taste and make sure it's seasoned the way you want.

Finally, serve this over your rice in big, steamy bowls. You won’t regret it.

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2 Comments

Filed under Dinner

2 responses to “Spanish-Style Pink Beans and Rice

  1. Debbie

    Thank you very much for sharing this. I’ve made it a few times already and my family loves it, Hubby even requested it today!

  2. Samantha Brazi

    Everyone loves this when i make it 🙂

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