This recipe for vegan Puerto Rican rice and beans works as a side dish or a filling meal on its own! Each bite is full of flavour thanks to a blend of authentic Caribbean spices.
30ouncescanned green pigeon peasalso known as gandules (850 grams)
2 ½cupsvegetable broth or water600 grams
2cupslong grain white rice450 grams
Instructions
Place a large pot over medium heat and add oil.
To a food processor, add the onion, bell pepper, and cilantro and pulse into a chunky sauce resembling a salsa. Do not blend too much.
When the oil is heated, add the blended mixture to the pot and cook for approximately 6 minutes, stirring often.
Add all remaining ingredients except the rice and bring to a boil.
Once boiling, add the rice, cover, and reduce the heat to low. Cook for 20 - 22 minutes.
Taste and stir in any additional spices if desired before serving.
Notes
You can also substitute the dry seasonings for Sazon Culantro y Achiote
Beans: You can substitute canned kidney beans, pinto beans, or black beans in place of pigeon peas if preferred.
Rice: Basmati or jasmine rice work great for this recipe!
To store: Store leftovers of Puerto Rican rice and beans in an airtight container in the refrigerator for up to 5 days. Reheat the rice in a skillet over medium heat with a splash of water or broth to loosen up the rice, or in the microwave.
To freeze: Vegan Puerto Rican rice and beans dish can be frozen in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.