Island Rice and Beans

Now the name for these dishes is what Wegman's called them, but me, I would just call them unbelievably yummy rice and beans!!  Although using the Wegman's name for them I did almost have my mom convinced that the recipe was a secret island recipe I got when I spent time in the Bahama's during college.  But Whit and Tim ruined that game for me.  Now this recipe might look complicated because it has a lot of steps, but it is not.  It is just that you have to make the sofrito before you can make the beans and rice.  This will make more sofrito then you will need, so you can freeze it for future use, or it makes some great salsa!  For the sofrito you will need the following:
     2 yellow onions, peeled and coarsely chopped
     2 large green peppers, coarsely chopped
     1 red pepper, coarsely chopped
     12 gloves of garlic, chopped
     2 tbsp of vegetable oil
     1/2 bunch cilantro, chopped
     1 tsp of salt
     1 packet of Sazon Goya Con Culantro Y Achiote
     1/8 tsp of cayenne pepper
     1 can (15 oz) tomato sauce
     1 tsp Goya Adobo All-purpose Seasoning

 



 

Add onions, both peppers, and garlic to a food processor. 

Pulse until it is finely chopped, but not fully pureed.

 



 

Heat oil in a braising pan (or a dutch oven) on medium-high , until it faintly smokes. 

Add onion/pepper mixture.  Bring to a simmer, then reduce heat to low.

 



 

Add cilantro, salt, achiote packet, and cayenne pepper to mixture in the pan. 

Add tomato sauce and adobo seasoning; stir.  Cook on low for 50-60 minutes,

stirring occasionally, until mixture is reduced by a quarter.

 

 

 

For the rice you will need the following:

     1 tbsp of oil

     1 cup of Sofrito

     1 package (16 oz) Enriched Medium Grain White Rice

     1 jar Spanish Manzanilla Olives, drained(I don't use the olives)

     1 carton (32 oz) chicken stock

     1 packet of Sazon Goya Con Culantro Y Achiote

     1/2 tsp Goya Adobo All-purpose Seasoning

     1 can (15.5 oz) El Jibarito Pigeon Peas, drained

 

 

Heat oil in a braising pan on medium-high, until the oil faintly smokes.  Add sofrito, rice, olives, stock, achiote packet, seasoning, and peas stir.  Bring to a boil on high. 

Turn off heat.  Cover and place in the oven, cooking for 20 minutes on 350. 

Let it rest for 10 minutes.

 

 

For the beans you will need the following:

     2 cans (15 oz each) of Goya Pink Beans

     5 slices of bacon, cut into 1/2 inch pieces

     1 cup of Sofrito

     2 cups of chicken stock

 

 

Cook bacon in a braising pan (or dutch oven) medium for about 4 minutes,

until slightly brown, but not crispy.

 

 

Add Sofrito to the pan and cook on medium-high

for 5-7 minutes until it is caramelized.

 

 

Add chicken stock; stir to deglaze.  Add beans and season with salt to taste. 

Bring mixture to a boil.  Reduce heat to medium-low;

cook for 30-40 minute, until liquid is reduced by half.