Puerto Rican-style yellow rice with pink beans and Spanish olives. Made with a vegetable base called "sofrito." It's a great vegan-option side dish that is typically paired with a stew or protein. Vegan, gluten-free.
15.5ouncespink/red kidney beans(or 1 cup cooked beans)
2cups of water
½cupSpanish green olives
Instructions
First, rinse the rice a few times and remove any dirt or foreign pieces. Rinse until water is no longer cloudy. Then, drain the water from the rice.
Heat oil in a caldero or dutch oven over medium-high heat. Once oil is hot, add the rice. Toast and mix for 2-3 minutes.
In a small bowl, whisk together sofrito, tomato sauce, adobo, and sazon. Pour and mix into the rice.
Combine beans and olives with the rice. Add 2 cups of water, about 1 inch above the rice. Mix.
Without a lid, bring the rice to a boil over medium-high heat. Cook until the liquid has been mostly cooked off. Then, gently mix the rice from side to center. Reduce heat to low and cover with a lid.
Cook the rice for an additional 20 minutes, until rice is tender and cooked through.
Notes
If you do not have a caldero/cast-iron pot, a Dutch oven works too.
This recipe is on the less-salt side. Feel free to add more sazon, adobo, or a pinch of salt if that's what you prefer. Also note, I used sazon with sodium/msg.
I used basmati long-grain white rice for this recipe.