Serves 6


2 ounces olive oil

4 tablespoons, sofrito (recipe follows)

6-ounce can tomato sauce

1 15-ounce can black beans, drained (OR white beans, chickpeas, pink beans, pigeon peas, or corn)

½ medium onion, chopped

2 ounces pimento stuffed olives, rinsed

1 pound brown rice, rinsed

3½ cups boiled water

Salt and pepper to taste

Sofrito – a base of many Puerto Rican meals, blend the following and it can be stored for 1 week in fridge, 3 months in freezer.

1 medium green bell (seeds removed)

1 medium onion (peeled)

1 head of garlic (peeled)

1/2 bunch cilantro leaves

6 ajies dulces (small sweet chile peppers. NOTE: resemble habanero peppers)


Heat a large pot, caldero, or Dutch oven and add the oil.

Once the oil is hot, add sofrito mixture and sauté for 1 minute. Add tomato sauce and sauté until combined. The sauce in the pot will thicken and be a homogenized mixture.

Add beans, onions, and olives; sauté for 2 minutes. Once combined, add the rice. Sauté the mixture for 3-5 minutes on low to medium heat. Add hot water, and season mixture with salt and pepper (taste to adjust flavor). Cook for 6-8 minutes until there is just a thin layer of bubbling water over the rice. After most of the water has dried up, turn/stir the rice with a large spoon, and drop the heat to a low flame; cover the pot. Cook for 45 minutes to an hour.