Grandma Anna's Puerto Rican Rice and Black Beans

    This dish, a classic in my grandmother's Puerto Rican kitchen, is a favorite in my family. You can turn up the heat by adding a few extra shakes of red pepper flakes, and enhance the smoky flavor by lacing with bacon. Either way, make extra, so you have leftovers for days to come!

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    Ingredients
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    2
    tablespoons
    Olive Oil
    1/2
    cup
    onion- (finely chopped)
    1/4
    cup
    chopped green, red, yellow peppers (either one color or a combo of all three)
    2
    cloves
    garlic, minced (optional)
    1
    pound
    black beans, soaked and drained
    3/4
    cup
    water
    8
    ounces
    can of tomato sauce
    1
    packet
    Goya Sazon (without Annatto)
    1
    teaspoon
    salt and pepper to taste
    1
    pinch
    sprinkle dried red pepper flakes (optional, if you want an extra kick)
    Directions
    Step 1
    Beans: Heat oil over medium heat. Add onion, pepper and garlic and saute until just tender. Add remaining ingredients and bring to a soft boil. Reduce heat and simmer about 15 min.
    Step 2
    Rice: Use long grain white rice or brown rice, never instant. Cook according to package directions. Add some olive oil to rice water to give rice a nice sheen. Another flavorful option is to add a tbsp of bacon renderings (reserved from previously cooked bacon) in place of olive oil. Serve beans over rice. Enjoy!!
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    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
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    25 mins
    Prep Time: 
    5 mins
    Cook Time: 
    20 mins
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    The base number of servings for this recipe is 4
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