House of Plantain. The owner of the company makes this delicious side dish she calls Arroz Blanco + Habichuelas. This version of rice and beans is different from any version I have ever had. The beans are slightly sweet and creamy in a tangy tomato-based sauce. I can never decide on the side dishes so I usually skip the entree and order a few of the side dishes instead.
I had a craving for this pink beans and rice dish but unfortunately, House of Plantain requires at least 24 hours notice. I talked to a coworker and she described her method for making Puerto Rican rice and beans. She has stashes of homemade sofrito in he refrigerator. I went out and bought a jar of Goya brand sofrito. I couldn't find the Goya brand sazon with coriander and annatto so I had to subsitute with coriander, cumin, annatto and garlic.
I ended up serving this on the side of some grilled chicken breast seasoned with Goya adobo seasoning.
1 tablespoon olive oil
½ onion, diced
2 cloves garlic
1 green chile pepper such as cubanelle or green chile, finely diced
¼ cup sofrito
¼ cup recaito
2 15.5 ounce cans Goya pink beans, rinsed and drained
1 8 ounce can Goya tomato sauce
½ cup water
1 potato, peeled and cubed
¼ teaspoon ground cumin
½ teaspoon Mexican oregano
¼ teaspoon ground coriander seeds
¼ teaspoon ground annatto seeds (optional - I don't think annatto has much flavor. It does give dishes a nice orange-red color.)
1. Heat a medium dutch oven over medium heat and add oil. Add onion, garlic, chile, sofrito and recaito. Saute until fragrant.
2. Add beans, tomato sauce, water and potato. Bring to a boil and lower heat to a simmer.
3. Add salt, pepper, cumin, oregano, coriander, annatto and cilantro. Continue to simmer until sauce thickens and potato is fork-tender.
1 tablespoon olive oil
2 cups long grain white rice
4 cups water
1. Heat a medium dutch oven over medium heat. Add oil and rice. Saute rice until rice is opaque white in color and very slight golden on the edges.
2. Add water and bring to a boil. Allow to boil about 5 minutes and then lower heat to a low simmer. Stir rice, cover with a lid and cook for another 15 minutes or until rice is soft. Let rice sit 15 minutes and fluff using bamboo rice spatula.
2 hours ago