Easy Jasmine Rice and Beans Recipe
You’ll love the authentic Puerto Rican flavors of this rice and beans recipe. Ham adds a savory and salty flavor and it takes just 35 minutes to make.
Servings: 4
Equipment
Ingredients
- 2 tablespoons sofrito
- 1 tablespoon oil
- 3/4 cup ham cut in smaller pieces
- ¼ cup tomato sauce
- 2 cans Goya pink beans 14 oz each can, drained and rinsed
- 1 ½ cup chicken stock
- ½ pound potatoes cut into smaller chunks
- ¼ teaspoon dried oregano
- 1 packet sazon seasoning
- 1 teaspoon adobo seasoning
- salt and pepper optional
- steamed rice
Instructions
- In a large skillet over medium heat, add oil.
- Once hot, add sofrito and sauté for about 2 minutes or until fragrant.
- Add ham and stir fry until it starts to caramelize.
- Stir in tomato sauce, beans, chicken stock, and sazon seasoning.
- Add potatoes and season with oregano and adobo seasoning.
- Bring to a boil, then reduce heat (to the LOWEST setting) and simmer for 25-30 minutes. The potatoes should be tender and completely cooked through.
- Season with salt and pepper if needed. Serve warm over rice and enjoy!
Notes
- Make sure to add salt during the last minute of cooking. This is to make sure you’re seasoning your dish with the perfect amounts of salt.
- Store leftovers in an airtight container in the refrigerator for 4 days.