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Healthy Yellow Rice & Spicy Sriracha Beans Recipe | VIDEO

  • Published on: 21 August, 2016
  • Last update: 13 April, 2018

Hey guys! I wanted to film one of my favorite recipes for you. I love rice and beans so much, and they are some of the most inexpensive healthy food items you can stock in your kitchen. I keep them in my house at all times and I’m always looking for ways to dress them up. This is my go-to classic Latin rice and beans recipe, with a spicy twist from the Sriracha. I have the written recipe below, but since I’m such a visual person I made a quick video to go with it. Hope you enjoy!

YELLOW RICE INGREDIENTS:
1-2 tablespoons coconut oil (depending on how much healthy fat you like to use!)
3 tablespoons homemade sofrito
1/4 teaspoon annatto seed powder
5 olives, chopped
3/4 cup rice
2 bay leaves
1 & 1/2 cups water

SPICY SRIRACHA BEANS:
1 tablespoon coconut oil
2 tablespoons homemade sofrito
1/2 tablespoon organic adobo seasoning
1/2 tablespoon organic taco seasoning
2 tablespoons tomato paste
1 & 1/2 tablespoons sriracha
3/4 cup vegetable broth
1 can organic pinto beans
cilantro to garnish

DIRECTIONS FOR THE RICE:
1. Add coconut oil to a medium pot.
2. Add the sofrito to the coconut oil. Set the flame to low and sauté to start bringing out the flavor.
3. Add the annatto seed powder and olives into your sofrito/oil mixture. Keep the flame on low.
4. Add the rice, then stir thoroughly to continue sautéing all the flavors together.
5. Add the water and bay leaves. Stir once more and bring everything to a boil. Once boiling, cover the pot and set the flame to low so that the rice can cook. While the rice is cooking, start on the beans.

DIRECTIONS FOR THE BEANS:
1. Add coconut oil and sofrito to a small pot.
2. Add your adobo and taco seasonings.
3. Set the flame to low and start mixing so that the flavors can sauté together.
4. Add the tomato paste, sriracha, and vegetable broth.
5. Bring to a boil, then add your rinsed pinto beans.
6. Lower the flame to medium and let everything simmer for 20 minutes so the flavors marry and the liquid boils down. Stir a few times to keep the beans from sticking to the bottom.

Once everything is finished cooking, serve, garnish with cilantro and enjoy.

HOW TO MAKE SOFRITO

I also wanted to mention that this recipe uses another one of my kitchen staples: sofrito. You will find Sofrito in almost every Hispanic household! My boyfriend’s family is Puerto Rican and Ecuadorian, so his aunt taught me how to make it. It’s incredible simple; all you have to do is blend up vegetables and herbs in your blender.

We clearly made enough to last MANY months! Instead of powdered seasonings that are often dried on high heat or irradiated, this base of flavors is fresh, rich in antioxidants and boosts heart health/circulation. You can make a big batch a few times a year and freeze it in small jars so that you can defrost one by one as needed.

BACKGROUND: WHAT IS IT?

A Caribbean and Latin American sauce made of fresh vegetables (such as onions, peppers, garlic, and herbs) cut into small pieces and sauteed or braised in cooking oil to create a base for any dish.

HOW I USE IT:

I sautée a few spoonfuls of sofrito with coconut oil until fragrant to create a base for Spanish-style rice (let me know if you want a full recipe). I also use it as a base for sautéing root vegetables, vegetables, flavoring soups, stews, and proteins.

INGREDIENTS:

The recipe varies from country to country, but this one has – garlic, cilantro, red and green bell peppers, smaller sweet peppers (my aunt says the more variety you have the better!), green onion, purple onion, white onion, 3 other onions (because again Aunt D says the key to success is all the different types of onions!), capers, and olives. She also loves to use some juice from the olives to thin it out, along with some olive oil. She doesn’t measure the ratio, but she definitely focuses on the onions, garlic + cilantro.

DIRECTIONS:

Just pulse everything in a food processor! Since we had so much we kept putting our blended batches in a larger pot to mix together.

HEALTH BENEFITS:

In a study published in the journal Food Chemistry, researchers at the University of Barcelona identified at least 40 different polyphenols and carotenoids—compounds with antioxidant and anti-inflammatory properties—in sofrito by using a high resolution mass spectrometry technique. Batches made with olives/olive oil were found to have particularly beneficial properties. They found that the combinationof all the ingredients was keyas they work synergistically to boost each other’s power.

My aunt-in-law doesn’t follow an exact recipe, but if you’re a by-the-book kinda guy or gal, there’s a ton of recipes online.

Have fun and let me know what you think, or if you’d like more video recipes in the future!

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1 Comment

Jolene Hutado

Reply
Yes! I cannot cook without this. (I’m domincan and we just call it sazon lol)

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