Puerto Rican Rice and Beans

Ingredients and Weight:

• 1 pound dried pinto beans, picked over and rinsed
• 1/2 pound bacon, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (14 ounce) can chicken broth
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups uncooked long grain rice, rinsed
• 2 cups water

Preparation Time:

• 15 minutes

Cooking Time:

• 60 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. In a Dutch oven or large pot, cook bacon over medium heat until crisp. Remove bacon from pot and set aside.
2. Add onion, green bell pepper, red bell pepper, and garlic to pot. Cook until softened, about 5 minutes.
3. Stir in tomato sauce, chicken broth, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add beans to pot. Cover and cook until tender, about 45 minutes.
5. Add rice to pot. Cover and cook until rice is tender and all liquid has been absorbed, about 15 minutes.
6. Stir in cooked bacon and serve.

Nutritional Information:

• Serving size: 1 cup
• Calories: 320
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 590mg
• Carbohydrates: 50g
• Fiber: 10g
• Sugar: 10g
• Protein: 15g

Dish Characteristics:

• Savory and flavorful
• Creamy and hearty
• Made with authentic Puerto Rican ingredients
• Easily customizable with different beans, vegetables, and spices

User Comments:

• "This is the best Puerto Rican rice and beans I've ever had!"
• "The flavors are so complex and delicious."
• "I love that it's so easy to make."
• "This is a great dish for a crowd."
• "I highly recommend this recipe!"

Special Precautions and Tips:

• To reduce the sodium content, use low-sodium chicken broth and omit salt.
• To make the dish vegetarian, omit the bacon.
• To add more heat, add a pinch of cayenne pepper.
• Serve with your favorite sides, such as maduros (sweet plantains) or avocado slices.