So I know I told you I would be back with more adventures in rice and I thought I’d bring you a “How to Cook Rice on the Stovetop” post but…
after the delectable yet exhausting ordeal with the Arroz con Pollo (which was TOTES worth it, by the way) I knew I wanted to try out a rice recipe that would relieve stress, not create it.
At that point, it just popped into my head: I already had a recipe like that, straight from my family.
Red Beans and Rice!
This is one of those sort-of recipes that is a little “semi-homemade” but still
freaking amazing so don’t judge me you crazy people dinner should be easy once in a while absolutely worth the bookmarking for a lazy, simple, comforting dinner.
I whipped out the ole’ rice cooker for this one because, let’s face it, if rice was soo easy to make, we wouldn’t have automatic rice cookers for only $25 that do it all for us.
Yep. That’s right. I’m snubbing the homemade rice!
Well, that’s not right. I’m not snubbing it. Sorry, homemade rice. It’s nothing personal, I just don’t have the time or the patience to deal with you and your shenanigans.
Unless it’s risotto, or some sort of casserole, I’ll stick with my trusty old rice cooker.
Plus, it makes a ton of rice in a jiffy! As I plan to close out my chapter on rice with Homemade Fried Rice (which will save me millionsssss of dollars from the dreaded takeout menus) it was so nice to know I could store a few cups of leftover cooked rice for later in the week.
Also, my college friends, although I can no longer call us colleagues because I’ve transformed into a boring, old, “real” person, I still appreciate your desire for quick and satisfying meals on the cheap.
This one is just as much for you as it is for any other harried, exhausted, home cook out there.
This, my friends, is sofrito.
It is a magical jar of flavor that can make beans go from “meh” to “MAHvelous”.
I hope that was as funny to you as it was in my head. You really have to throw a good accent in when you say Mahvelous, you know.
Anyhoo – sofrito. A Goya cooking base of tomatoes, onions, and lots of other wonderful items that make red beans and rice an easy, breezy dinner option.
Take that, along with chorizo (one of my favorite sausages in the whole wide world) and you are moments away from comfort food!
I love easy dinners. 🙂
I’ll be back Wednesday with another Awesomely Autumn baked good, so be sure to stop by!
Simple Red Beans and Rice
- 1 tbsp vegetable oil
- 7 oz chorizo sausage, sliced
- 1/2 of a 12 oz jar sofrito (the rest can be stored in the fridge)
- 1 (15 oz) can diced tomatoes, drained
- 2 (15 oz) can red beans, drained and rinsed
- 3 cups cooked white rice, for serving
- Heat oil in a large skillet over medium heat. Add chorizo and brown on both sides (about 1 minute per side) then remove to a plate lined with paper towel.
- Add sofrito to pan and saute for 2-4 minutes or until heated through and bubbling. Return chorizo to pan, along with diced tomatoes and red beans. Stir to combine and reduce heat to low. Let simmer for 10 minutes.
- Serve over white rice.
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain