[Homemade] Puerto Rican Stewed Pinto Beans, and Spanish Rice. It’s what’s for dinner. 🫘🍚 😋

If you came to my house for dinner when I was growing up the chances are better than good you had some of this… 👇

My mother never measured for this recipe and neither do, I taste as I go.

Stewed Pinto Beans

Ingredients:

• Bag of dry Pinto Beans – use 10 oz for smaller serving

• Water – according to instructions on bag of beans

• 1 small diced onion

• 2 Tbsp olive oil

• 2 Tbsp tomato paste

• 1 tsp oregano

• 1 Tbsp minced garlic

• 1/2 tsp cumin

• Salt to taste

• Black pepper to taste

Instructions:

• Rinse Beans and set aside

• Sauté onion in olive oil in medium sauce pan

• Mix in tomato paste

• Add beans and water (just covering beans)

• Add remaining ingredients

• Put lid on pot and cook according to time on bag of beans (approximately 1 1/2 hrs or until Beans are tender)

• Check water level halfway through to ensure beans are just covered (don't add too much water or your beans will be runny)

Spanish Rice

Ingredients:

• 1 C long grain rice

• 8 oz tomato sauce

• 1 tsp minced garlic

• 2 C water (or 2 C lower sodium chicken broth – and no bouillon)

• 1 cube chicken bouillon

• 1 Tbsp butter

• 1 Tbsp extra-virgin olive oil

• 1 tsp ground cumin

• 1½ tsp chili powder

• ½ tsp salt

• ½ tsp onion powder

• ½ tsp dried oregano

Instructions:

• Heat oil/butter in large frying pan on medium heat.

• Add rice and cook until toasted.

• Dissolve 1 chicken flavored bouillon cube to 2 cups hot water.

• When rice is toasted, add water, tomato sauce, and remaining seasonings to pan.

• Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving.

• If you like, top with sour cream, chives, sliced green olives, whatever you choose.