Puerto Rican Red Beans and Rice

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5 Reviews

Basic red beans and rice recipes are ubiquitous in many cuisines for a reason: kidney beans soak up a ton of flavor and, when served over rice, will keep you full for hours. While some cooks use ham or sausage, this Puerto Rican-inspired meal uses bacon lardons. Slideshow:  More Canned Bean Recipes 

By
Emily Farris
Emily Farris

Emily Farris is a food and lifestyle writer whose work has appeared in Food & Wine, Food52, Country Living, CNN, The Daily Beast and many more. She has also written a cookbook, Casserole Crazy: Hot Stuff for Your Oven and appears in Women on Food by Charlotte Druckman.

Food & Wine's Editorial Guidelines
Updated on June 1, 2014
Puerto Rican Red Beans and Rice
Photo: © Emily Farris
Active Time:
10 mins
Total Time:
30 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • 2 ounces thick-cut bacon, chopped

  • 1/2 cup white onion, diced

  • 1 tablespoon adobo seasoning

  • 16 ounces tomato sauce

  • 1 15.5-ounce can red kidney beans, drained and rinsed

  • 1 cup low-sodium chicken broth

  • 5 cups cooked rice

Directions

  1. In a medium saucepan, cook the bacon over moderate heat, until browned, about five minutes. Add the onion and adobo seasoning and sauté for five minutes, until the onions are just beginning to brown. Add the tomato sauce, beans and broth and cover. Simmer for 20 minutes. Season with salt and pepper and serve over white rice.

Originally appeared: June 2014

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