Rice + Beans
Source of Recipe
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Recipe Link: http://www.cooks.com/rec/doc/0,1850,148168-253207,00.html Rice + Beans
Place 2 teaspoons vegetable shortening
and
2 tablespoons sofrito
in electric skillet for 1 minute.
Add 2 cups water,
2 cups cooked rice,
a can tomato sauce,
chopped olives,
diced pork,
salt and pepper to taste.
Cook 15 to 30 minutes.
Mix 1 large can of red kidney beans with
some sofrito, salt and pepper added.
Serve with rice.
Sofrito:
1/2 pound cooked ham, diced fine
3 sweet green bellpeppers, chopped
2 medium onions, chopped
1 to 2 sweet chili pepper(s), chopped
1 clove garlic, chopped
1/2 pound salt pork, cooked, diced fine
1 teaspoon dried oregano
Place a portion of all ingredients in blender;
thoroughly blend at high speed;
continue until all is blended;
pour mixture into electric skillet
with 1/2 cup achiote lard.
Cook 5 minutes or until boils;
pour mixture into glass jar
and cool 10 minutes; then refrigerate.
Achiote Lard:
Wash and drain achiote seeds;
mix with 2 cups oil or lard;
cook slowly for 10 minutes.
Strain, cool, then pour into a jar and
refrigerate.
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