Arroz Con Habichuelas

Pretty much the second best version of Rice and Beans....of course New Orleans style Red Beans and Rice being the best, of course.
 Anyhow,

1lb. Rice

1 can Pinto Beans

½ cup Sofrito (I like to use tomato base Sofrito)

1 envelope Sazon

1 tablespoon Manzoillo Olives

1 teaspoon Capers

1 can tomato sauce

1 can chicken broth

½ pound bacon

 

 

Cook bacon on medium heat until crispy

Do NOT throw away grease

Chop bacon in to small pieces

Stir-fry Sofrito for 2 or 3 minutes in bacon fat

Add the cooked chopped bacon, tomato sauce, pinto beans, raw rice, and broth

Stir well

Cover pan with aluminum* foil and cook on low for 35-45 minutes

 

 

*the aluminum helps to evenly cook rice

 

There it is, quick and easy. :D

 

Enjoy!