Puerto Rican Rice and Beans with Sweet Plantains

Procedimento

1. 01
   Passaggio 1Heat the oil

   Add a drizzle of olive oil to a large pot over medium heat.

   olio d'oliva
2. 02
   Passaggio 2Cook the sofrito2 min

   Add the sofrito and cook for a minute or two.

   Sofrito
3. 03
   Passaggio 3Add tomato sauce and spices

   Add the tomato sauce, Sazón, Adobo, and oregano. Stir everything together.

   salsa di pomodoroSazónadoboorigano
4. 04
   Passaggio 4Add the salami

   Add the diced salami or ham and mix well.

   Nota

   Ham steak works too if you prefer it over salami.

   salame
5. 05
   Passaggio 5Add beans and vegetables

   Add the drained and rinsed pink beans, diced potatoes, and olives.

   fagiolipatataolive
6. 06
   Passaggio 6Add water and season

   Add 2.5 cups of water. Season with salt, pepper, Adobo, garlic powder, and oregano to taste.

   Nota

   Add more water if you like your beans brothier.

   acquasalepepe neroadoboaglio in polvereorigano
7. 07
   Passaggio 7Simmer the beans25 min

   Bring to a simmer, cover, and cook for about 20–30 minutes, or until the potatoes are tender and everything is heated through. Stir occasionally.

8. 08
   Passaggio 8Cook the rice20 min

   Wash 2 cups of white rice very well. Add to a pot with 4 cups of water and salt to taste. Bring to a boil, then reduce to low, cover, and cook for about 15–20 minutes until tender.

   riso biancoacquasale
9. 09
   Passaggio 9Slice the plantains

   Slice the very ripe sweet plantains about ¼–½ inch thick.

   platano da cuocere
10. 10
    Passaggio 10Fry the plantains6 min

    Heat oil in a pan over medium-high heat and fry the plantains for a few minutes on each side until golden brown, caramelized, and cooked through. Transfer to a paper towel-lined plate to absorb excess oil and sprinkle with salt.

    olio vegetalesale
11. 11
    Passaggio 11Serve

    Serve the habichuelas over white rice, with avocado on the side and the sweet, caramelized amarillos.

    avocado