Say Goodbye To Boring Rice And Beans (3 Recipes)

Ingredients

• 6 cups Long-Grain White Rice (divided equally for three recipes; rinse three times each batch)
• 6 tablespoons Avocado Oil (for toasting rice in all three dishes)
• 1 Poblano Pepper (seeded and roughly chopped for green rice sauce)
• 2 Jalapeño Pepper (1 for green sauce, 1 red jalapeño for red rice; seeded)
• 2 Yellow Onion (1 diced for red rice, 1 diced for Caribbean rice)
• 8 Garlic Cloves (2 for green sauce, 2 for red rice, 2 for Caribbean rice, plus extra for flavor)
• 1 cup Fresh Cilantro (loosely packed, divided between sauces and garnish)
• 1/2 cup Italian Parsley (fresh, added to green sauce for color)
• 5 cups Chicken Stock (use vegetable stock for vegetarian version)
• 1 can Goya Black Beans (canned) (15‑oz can, drained and rinsed)
• 2 Roma Tomatoes (roughly chopped for red rice puree)
• 2 tablespoons Tomato Paste (dry‑sautéed 5 minutes before adding to rice)
• 1 teaspoon Onion Powder (for red rice sauce)
• 1 teaspoon Garlic Powder (for red rice sauce)
• 1 can Goya Pinto Beans (canned) (15‑oz, heated and drained)
• 1 tablespoon Coconut Oil (for Caribbean rice aromatics)
• 1/2 Habanero Pepper (seeded, minced; adjust for heat)
• 1 teaspoon Dried Thyme (optional, for Caribbean rice)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Allspice (key Caribbean flavor)
• 1 teaspoon Brown Sugar (balances Caribbean heat)
• 1 can Coconut Milk (13.5‑oz, full‑fat for richness)
• 1.5 cans Goya Kidney Beans (canned) (15‑oz each, heated and drained)
• 5.75 cups Water (for cooking Caribbean rice (2 ¾ cups water per 2 cups rice))
• to taste Salt (adjust based on stock salinity)

Instructions

1. Rinse and Drain Rice (All Three Batches)

   Measure 2 cups of rice for each recipe (total 6 cups). Place rice in a bowl, add a splash of water, swirl with fingertips for 10 seconds, pour off. Repeat three times. Transfer to a strainer and let drain for about 12 minutes.

   Time: PT17M

2. Prepare Green Rice Sauce

   Core and roughly chop 1 poblano pepper and 1 jalapeño. Roughly chop ½ yellow onion, 2 garlic cloves, a handful of cilantro and Italian parsley. Blend together with 1 cup chicken stock until smooth.

   Time: PT12M

3. Toast Green Rice

   Heat 2 Tbsp avocado oil in a medium pot over medium‑high heat. Add the drained rice, stirring constantly, and toast until golden brown, about 10 minutes.

   Time: PT10M

   Temperature: Medium‑high

4. Cook Green Rice

   Add 2 cups hot chicken stock and the blended green sauce to the toasted rice. Increase heat to high, bring to a rapid boil for 2 minutes, then lower to the lowest setting and cover. Steam for 15 minutes, then turn off heat and let steam (heat off) for another 15 minutes without lifting the lid.

   Time: PT32M

   Temperature: High then Low

5. Finish Green Rice with Beans

   While rice is steaming, heat 1 can Goya black beans in a small saucepan, then drain. Gently fold the beans into the cooked green rice.

   Time: PT5M

   Temperature: Medium

6. Prepare Red Rice Sauce

   Dice 1 onion and sauté in 2 Tbsp avocado oil for ~10 minutes until soft and lightly colored. Add 2 cloves minced garlic, cook 30 seconds. In a blender, combine 2 Roma tomatoes, 2 Tbsp tomato paste (dry‑sautéed 5 minutes), 1 tsp onion powder, 1 tsp garlic powder, and 1 cup chicken stock; blend until smooth.

   Time: PT12M

7. Toast Red Rice

   Add the second 2‑cup batch of drained rice to the pot with the sautéed onion‑garlic mixture. Toast lightly for about 6 minutes, being careful not to burn the garlic.

   Time: PT6M

   Temperature: Medium

8. Cook Red Rice

   Stir in the blended tomato sauce and an additional splash of water if needed. Add 1 red jalapeño (halved) and a few sprigs of cilantro. Bring to a boil for 2 minutes, then lower to low, cover, and steam 15 minutes. Turn off heat and let steam another 15 minutes.

   Time: PT32M

   Temperature: High then Low

9. Finish Red Rice with Beans

   Heat 1 can Goya pinto beans, drain, and fold into the red rice.

   Time: PT5M

   Temperature: Medium

10. Cook Caribbean Rice Base

    In a clean pot, combine 2 cups drained rice with 2 ¾ cups water. Bring to a rapid boil over high heat (about 4 minutes), then reduce to low, cover, and simmer for 10 minutes.

    Time: PT14M

    Temperature: High then Low

11. Prepare Caribbean Aromatics

    While rice simmers, melt 1 Tbsp coconut oil in a separate pan over medium heat. Add 1 diced onion and a pinch of salt; sauté until translucent (~10 minutes). Add 2 cloves minced garlic, ½ habanero (minced), 1 tsp dried thyme, 1 tsp black pepper, 1 tsp allspice, and 1 tsp brown sugar; cook 30 seconds.

    Time: PT10M30S

    Temperature: Medium

12. Add Coconut Milk and Beans

    Stir in 1 can coconut milk and bring to a gentle boil for 5 minutes to thicken. Add 1.5 cans Goya kidney beans (heated in their liquid), cook 2‑3 minutes.

    Time: PT8M

    Temperature: Medium‑high

13. Combine Caribbean Rice and Bean Mixture

    When the plain rice has finished its 10‑minute low simmer, fluff with a fork, then gently fold in the coconut‑bean sauce. Cover the pot again and let steam off‑heat for 6‑7 minutes for extra fluffiness.

    Time: PT7M

14. Serve All Three Rice & Bean Dishes

    Plate each rice variety in separate bowls, garnish with fresh cilantro or the cooked jalapeño pieces if desired. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

65 g

Fat

9 g

Fiber

10 g