Puerto Rican Rice and Beans

subheading: For the beans:

1 pound dry pinto or pink beans, sorted and damaged beans removed (about 2 cups dried beans), soaked overnight for 6 to 8 hours, no longer

6 to 8 cups water or vegetarian broth

1 to 2 bay leaves

subheading: For the sofrito (for the beans):

2 teaspoons olive oil

½ cup finely diced yellow onion

½ cup finely diced green bell pepper

¼ cup finely diced cilantro

3 cloves garlic, minced

1 cup no salt added tomato sauce (from one 15 oz can -- reserve extra sauce for rice)

3 teaspoons (2 packets) Sazon Culantro ey Achiote* (see note in recipe for how to make your own)

subheading: For the rice:

2 teaspoons olive oil

⅓ cup finely diced yellow onion

⅓ cup finely diced green bell pepper

¼ cup finely diced cilantro

2 cloves garlic, minced

½ cup no salt added tomato sauce

3 teaspoons (2 packets) Sazon Culantro ey Achiote* (see note in recipe for how to make your own)

⅛ teaspoon adobo (or just a pinch)

1 (15 oz) can Goya Green Pigeon peas** (see note in recipe for a sub)

3 cups water

2 cups basmati white rice

Directions at ambitiouskitchen.com

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