MOM’S FAMOUS RICE & BEANS

by Oswald “Ozzy” Willson

This recipe was a staple in my family’s kitchen growing up. My mother would cook this and always had us wanting two or three platefuls. I want to include this recipe as it was very sentimental to me, and I want to share the warm comfort of this recipe with others

Serves: 4

Estimated Cook Time: 1 hour, 30 minutes

Ingredients

2 tablespoons olive oil, divided

2 cloves garlic, minced

2 cups long grain rice

3 ½ cups water

½ tablespoon red wine vinegar

Salt, to taste

2 tablespoon olive oil

1 pound pork chop or ham steak, cut into ½-inch cubes

4 ½ ounces yellow onion, diced

7 ounces green bell pepper, diced

3 cloves garlic, minced

1 15.5-ounce can Goya Red

Kidney Beans, drained

14 ounces unpeeled russets potatoes, rough chopped

14 ounces carrots, cut into 1-inch cubes

1 8-ounce can Goya Tomato

Sauce

1 ¾ cup water

2 teaspoon onion powder

2 teaspoon garlic powder

Salt, to taste

Sugar, to taste

1 bay leaf

1 teaspoon (1 packet) Goya Sazón con culantro y achiote

2 teaspoons balsamic vinegar

Hot sauce of choice, for serving, optional

Directions

Prepare the Rice:

1. In a large pot, cook the garlic in 1 tablespoon olive oil over medium heat until lightly brown

2. To the same pot, add the rice and water along with the vinegar, 1 tablespoon of olive oil, and a pinch of salt. Bring to a boil.

3. Reduce the heat to low, cover and let cook for 30 minutes or until the rice is tender and the liquid is absorbed.

4. When the rice is ready, fluff with a fork, remove from the heat, and cover until you are ready to serve.

Prepare the Beans:

1. In a large saucepot, heat the olive oil over medium high. Add the pork or ham, and sear until golden brown and almost cooked, about 6 minutes.

2. Add the onions, peppers, and garlic, and let it sweat until soft and fragrant, about 4 minutes.

3. Add beans, potatoes, carrots, tomato sauce, onion powder, garlic powder, bay leaf, Sazón, balsamic vinegar, and enough water to cover. Add salt and sugar to taste. Bring to a boil.

4. Once boiling, reduce the heat to low and cook for 30-45 minutes or until carrots, and potatoes are tender and fully cooked.

5. To serve, place the fluffy warm, rice on one half the plate and the beans of the other half (or directly on top!) Drizzle with hot sauce if desired.