Donna's Rice & Beans

 Donna's daughter, Julia, was one of my best friends in high school and college. Even though she and I drifted apart, her family was still family to me. Sadly, Donna passed away from brain cancer six months after my Dad. One of the things she made that I love and was a part of most family parties is rice & beans. After Donna passed away, her oldest daughter, Donna Marie, showed me how to make rice & beans. Over the years, I have figured out how to split the recipe in half to make it in a 3 cup rice cooker. My brother and sister both loved this recipe. A few years ago, I compiled a recipe box of family recipes and made sure I included this one. Sometimes I will eat this as a stand alone meal or eat it with Taco ring or oven fajitas. Kathy didn't have a rice cooker; she learned how to make rice on the stove, since this is how my Mom made it. I tried making rice in her insta pot, and it was crunchy. I often took my rice cooker with me when I would stay with her, because it was easier for me. 


Here is the recipe to make the original amount:


4 cups of uncooked rice, rinsed (I use Jasmine)

16 oz can of pigeon peas (do not drain)

14 oz container of Goya frozen Recaito (defrosted) or a 12 oz. Jar of Goya Recaito (can be found in the Spanish food section) 



One packet Goya Sazon culantro y achiote



Adobo seasoning, to your taste



1-2 tablespoons oil, I have used oil, vegetable and canola 

Rice cooker that can cook at least five cups


Instructions:


1. Add oil to a large frying pan. Once heated, add the rinsed rice, Sazon packet, and 1-2 tablespoons Adobo. Mix together and let the rice sauté on low for a few minutes.

2. While the rice is sautéing, drain the can of pigeon peas, reserving the water to use in the rice cooker. 

3. Add the Recaito and the pigeon peas to the pan of rice. Let cook 1-2 more minutes. 



4. Pour the rice mixture into the rice cooker. Add the reserved water from the pigeon peas and fill to the five cup line. Cook!





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