Kristy's Spanish Rice and Beans

On Saturdays, I always have the urge to cook and try things I've never made before. Today, it's spanish rice and beans. So much time and effort goes into it, and it's so easy to eff up! It's especially nice to cook today, cuz there's a hurricane a-comin.

First I tried Don Gabriel's for the ingredents, but it seems even this mexican grocer/restaurant/old Wawa didn't have the basics of what I needed to make this authentic dish. Bleh. The restaurant portion was kickin, though...all the local Mexican townies were eating there, so heck, it must be slammin! Lills and I ALMOST ate lunch there but since they only accept CASH, I slunked away in shame, tacoless.

I took this pic so you could get a load of the no-frills feel that doesn't seem to matter to anyone. Hey, as long as the food storage and kitchen is clean, I don't care if I'm eating cafeteria style... in the middle of a tienda...that used to be...Wawa...

CASH ONLY? My mind went to this. Grr.

So as I'm typing this, I did eff up the rice and beans. DANG! I forgot the OIL! It turned out a bit sticky, but it's edible/salvagable. And there is a ton of it. There is something missing, too. Maybe it needs more adobo? More sofrito? This is one of those dishes you don't want to keep making over and over until you perfect it. It's just too frustrating.

Kristy's Spanish Rice and Beans

3 cups of uncooked medium grain Goya rice
2-3 T of Sofrito (jar or frozen)
1 teaspoon or so of garlic salt

1T adobo

black pepper

1-2 packets of sazon.

6 C water

1 can Goya Green Pigeon Peas, undrained (15 oz.)

1 8oz can Goya tomato sauce (only use 6 oz)

1/2 C veg oil

Combine all ingredients except rice and beans in a pot. I used my cast iron enamel pot. Stir, bring to boiling.

Add the 3 cups of rice and the beans. Bring to boil again, turn down to LOW.

Cover with foil, then top with lid.

Let go for 15 minutes. Fluff your rice.

Let go for 15 minutes more.