Slow Cooker Puerto Rican Beans and Rice Recipe

Many recipes call for a jarred sofrito, but I like to make my own from scratch for this recipe. It just had a little "extra" in it, since I don't remove the meats from the pan before adding the tomato sauce and spices. It really adds to the flavor of the whole dish.

canola or vegetable oil
3-4 pork butterfly chops, trimmed and cut into pieces
1 chicken thigh, cut into pieces
1 small onion, chopped
1/2 green pepper, chopped
2 garlic cloves, minced
1 small can tomato sauce
2 t Adobo seasoning (I used homemade)
2 packets Sazon Goya (with or without cilantro), or to taste
1 t oregano
1 1/2 cups cooked red beans
1 potato, peeled and chopped
1/2 cup sliced green olives
hot cooked white rice
hot sauce (optional)

In a large Dutch oven drizzled with a little oil, brown pork chops and chicken. Stir in onion and green pepper. Sauté for a few minutes. Add garlic and sauté for a few seconds. Stir in tomato sauce, Adobo, sazon and oregano and bring to a simmer. Taste and adjust as desired.

Add beans and a little water and mix well. Pour mixture into slow cooker; cook on high 4-5 hours or low 6-8.
Stir in potato and olives during last hour or so, cooking til potatoes are tender.

I served the Puerto Rican dinner with plenty of hot sauce over the rice.


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