Puerto Rican Rice and Beans with Sweet Plantains

Method

1. 01
   Step 1Heat the oil

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

   Olive oil
2. 02
   Step 2Cook the sofrito2 min

   Add the sofrito and cook for a minute or two.

   Sofrito
3. 03
   Step 3Add tomato sauce and spices

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

   Tomato sauceSazónAdobo seasoningOregano
4. 04
   Step 4Add the salami

   Add the diced salami or ham and mix well.

   Note

   Ham steak works too if you prefer it over salami.

   Salami
5. 05
   Step 5Add beans and vegetables

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

   BeansPotatoOlives
6. 06
   Step 6Add water and season

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

   Note

   Add more water if you like your beans brothier.

   WaterSaltBlack pepperAdobo seasoningGarlic powderOregano
7. 07
   Step 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
   Step 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.

   White riceWaterSalt
9. 09
   Step 9Slice the plantains

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

   Plantain
10. 10
    Step 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.

    Vegetable oilSalt
11. 11
    Step 11Serve

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

    Avocado