Easy and fast recipe:

Rice and pink beans with grilled luncheon meat and Salad. 

Today I’m going to share this recipe that is easy to make. This recipe is very common in the Puertorican cuisine. So let’s get started with the ingredients.

For the rice:

  1. Two cups of rice
  2. Half of a can of pink beans
  3. 3 tablespoons Tomato sauce 
  4. Olive oil or vegetable oil 
  5. Salt and pepper to taste 
  6. Garlic and onion powder to taste 
  7. One envelope of sazon 
  8. One bouillon or cubito (beef, chicken or ham)
  9. Sofrito is optional

For the luncheon meat:

  1. One can of luncheon meat 
  2. A grill

For the salad:

  1. Lettuce
  2. Tomato 
  3. Onion
  4. Cucumber 
  5. Green onions 
  6. Salt and Pepper to taste 
  7. Olive oil 
  8. Vinegar 


We start with the rice. In a medium pan on medium heat (number 6 on electric stoves)  pour a little bit of the oil. I used olive oil but you can use vegetable oil. Then add sofrito if you want to. Sofrito for those who didn’t know what it is, is a mixture or a blend of different veggies and herbs that gives a better taste to the food. The sofrito have the following ingredients most of the time: onions, red and green peppers, garlic, cilantro (cilantrillo) and culantro. Sometimes people add some oregano. Those ingredients are blended together to form a green mixture.  

Add the tomato sauce, beans, bouillon or cubito, sazon and all the spices. Mixed well and then add three cups of water. Taste the mixture so you can determine if it need more salt. When the mixture starts to boil add the two cups of rice and stir all together. Then put the lid and put it on low heat (number 2 on electric stoves). Leave it there for about 15 minutes unopened until the liquid dries completely . Then with a fork so the rice doesn’t  become sticky or goey  stir and to make the rice cook faster and even do this trick: 

Make a hole  in the center  so the heat can cook the rice even and faster.  
Put the lid again and cook it for 10 more minutes. Taste it and if the rice isn’t hard then you are done. 

In the meantime you can cut the luncheon meat in slices and put in on a grill. I used the George Foreman one. I love to make grill marks on the meat. 


For the salad follow these simple steps:  

  • Cut the lettuce, onions, tomatoes and cucumbers in your favorite way. Put everything  in a bowl add some salt and pepper, olive oil and a bit of vinegar  and done!   

Now that everything is done we’re ready to serve. This was my final product. Hope you can enjoy this recipe, cook it yourself and then share it with me. 


“Bon appetite” “Buen Provecho” 


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