Rice and Beans Recipe

Rice and Beans

2 cups rice (rinsed)
1 can of beans (any color, rinsed)
2 ½ cups water
¼ Tsp. annatto powder (optional)

¼ Tsp. turmeric
3-4 Tbsp. Sofrito Verde
3-4 Tbsp. olive oil
1 tsp. salt
¼ cup green olives

Sauté olive oil and Sofrito for two to three minutes. Remove about ½ of the Sofrito mixture and set aside. In the same pot add the rice water and beans. Mix the turmeric and annatto in 1/4 cup of water add to rice. Stir gently. Color should be yellowish red. (If annatto was used.) If only turmeric was used it will have a yellowish color. Add salt and olives let rice absorb the water about 3/4 of the way add the Sofrito mixture that was set aside, blending it in with a wide fork. (serving fork) Lower the flame. Place a piece of aluminum foil over the pot, put cover on. Check for tenderness in about 10 minutes or so. Always lower heat as the rice is progressively cooking .
Substitute can beans for dry beans (soak over night) follow package directions
Add a small piece of ham cubed or Spanish sausaged (fresh chorizo)