Rice for Rice and Peas
Rice and Peas Thanksgiving Style features slow cooked beans with flavorful sofrito and succulent rice accented with coconut, mango and cashews.
Servings: 12
Ingredients
- 2 cups rice*
- 5 cups stock of choice or adjust based on the brand/type you’re using
- 1 tablespoon grated ginger
Instructions
- Bring the stock and the rice to a boil.
- Add the grated ginger.
- Cover and reduce heat to low.
- Cook until all the moisture is absorbed and the rice has the steam hole configuration going on. (Check the exact time based on the brand you used).
- Remove from heat.
- If using right away, mix into the beans and sofrito. If making ahead, pour on top of the sofrito, but don’t mix in. Cover and refrigerate.
Notes
*I’m rarely brand specific on the blog (not because I’m not brand specific at home, but because I think too much instruction can be stifling and intimidating), but I bought Goya Golden Canilla Parboiled Rice when I got really into making Arroz con Pollo last winter and I have to say, that for this genre of rice dishes, it’s absolutely worth the trouble of tracking it down. It’s in most Latin grocery stores and any grocery store with a good Latin aisle.