Hey Sonny, I love your videos and do not care about your politics, lets keep it that way please. Goya is a brand that was illegally advertised from the oval office itself by a particular, highly divisive president. The owner is super political and spends his money on right wing causes and as such is boycotted by many americans. I would not ever buy Goyas crappy products because of their owner, their quality is irrelevant sadly as I cannot support what their profits go toward. Support who you want, but understand please that Goya is a very politicized brand and may not be worth associating with. I love your channel but was sad to see you wouldnt vet your sponsors more than that. If you support all that outright, thats your right, but this is a food channel we dont need all that.
@@jdc6681 and I noticed I haven't really clicked on Sonny's videos since. Rubs me the wrong way not knowing if I'm supporting fascist trash. That post was months ago
I agree. I think Sonny has become a lot more comfortable and at home in front of the camera. But the editing of Marcus has been top notch, it has a professional feel to the show now.
Rice and beans is such a wonderful combo... everything from the Latin American to Caribbean to Louisiana red beans & rice. So good for budget minded cooking as well.
That really wasn't Louisiana red beans and rice, but I don't think he claimed it was. You need onion, bell pepper, celery, parsley, tyme, bay leaf, and several other ingredients like a meat (andouille sausage, ham hock, etc...).
Here's why the 2:1 water to rice ratio seems off: Weight & Volume are being tossed around in the same circles causing confusion, along with metric & imperial. 1 cup (volume) water = 8 oz. (weight) or 226g metric weight Uncooked rice is less dense and there is space between the grains, so it has less weight in the same amount of volume. 1 cup (volume) uncooked rice = 6.4 oz. (weight) or 182g metric weight Rice absorbs approximately 1.6 times its weight in water for a total of 2.6 times as cooked weight. So 100g rice absorbs 160g of water. If you added 2x water by weight, you would be adding 200g of water. If you added 2x water by volume, you would be adding 250g of water. The volume / weight difference is 1.25x For one cup of rice that difference isnt much, but with larger measurements the difference adds up, because beyond what the rice absorbs, the amount that evaporates doesn't scale. Just about the same amount of extra water on top will boil off no matter how much rice you are making. If you cook 3x the amount of rice, you don't want 3x the water. The amount that evaporates is a function of, mainly, the surface area of your pot/pan (at the water line) plus time & temperature. Too much water will either be left behind, or you will overcook the rice for too long (high heat @ extended time) to get rid of it. This is where the "finger trick" actually has science behind it, because you are probing for a set amount of water resting atop the rice, at a depth determined by the size of the pan. To simplify, the 2:1 is fine for small 1 cup dry volume rice batches, you might pull back a little on 2 cups, and for 3+ go by the finger method so you have the correct amount on top
It depends on the rice you are using. Basmati needs soaking for 20-30 minutes after washing, then draining. Then a volume ratio of 1 to 1 water will produce a good result. Long grain white rice may may need more like 1.5-2 water to to rice. Always check your packet. Natural ingredients vary, so that's why pro bakers weigh everything to obtain consistency.
I'm loving this more chill vibe you've got in this video. I think it comes across more that you love the food rather than just trying to impress someone with the food.
@@markgelbart5889 If that’s what you think then you’ve never had a scotch bonnet. There is a much bigger nuance flavour in sb. Same family completely different flavour.
@@SoSwiff Not just same family, different cultivars of the same species (Capsicum chinense). Basically like different dog breeds (all still Canis familiaris).
Sonny, love your videos and recipes. Made the green and red rice. Both delicious. I have a suggestion related to the amount of oil. Your recipe calls for 3 tablespoons of oil per 2 cups of rice. America’s Test Kitchen’s recipe for Mexican rice (which I’ve made several times) calls for 1/3 cup of oil (or 5.33 tablespoons of oil) per 2 cups of rice. That makes a difference in preventing burning and promoting toasting. I found 3 tablespoons was not enough oil. The other suggestion that works well in the Test Kitchen recipe (and which is more forgiving than the stovetop) is to first cook the rice in oil for 6-8 mins stirring frequently and then cook the rice in the oven at 350 degrees for 30-35 mins and stir after 15 minutes. Hope these tips help.
I have never seen rice and peas prepared this way before, very interesting. Traditionally we don't chop up the chili it goes in whole so that the rice is not spicy, but rather savory. Interesting take on it. I will have to try it.
Next time pressure cook dry kidney beans in coconut milk. When the beans are soft, add your rice, scotch bonnet pepper, thyme, garlic, salt, pimento, green onions to the coconut milk and kidney beans. Turn the heat on low and let it cook to perfection. It does not take long at all.
Dude, rice and beans ain't boring. I hit mine with a pinch of cocoa powder and a tiny dash of maple syrup and it never fails. Bit of your favourite hot sauce and you are in comfort food heaven. Healthy af too.
Thank you for this video. Thank you for all your videos. A lot of your content has completely changed the way I cook for my family. You and your crew are amazing.
Sonny, could you do a Cuban black beans and rice with pork as a main recipe? My stepfather taught my mother to make it for him and I didn't snag the recipe but it was sooo good.
I made the red rice and beans today! Let me just first thank you for this recipe! It’s so fresh tasting, mild spicy taste to it and so freaking simple to make!! ❤
👍 I love rice & beans, thanks for these ideas! And thanks especially for your 10+10 method for plain rice, that i came across recently. I used to do my rice in a pressure cooker (great results, but a bit PITA), and your method seemed too good to be true. But now it's my preferred method, so thanks again 👌
The last one, with the coconut milk was sooooo good. All I had was basmati rice, and wound up using a jalapeno, and accidentally bought coconut cream instead of milk. But dang!!! I'm gonna take some.to.work.and get my buddy who used to be a cook to try it.
Looks great! Always looking for plant-based meals as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs and the igf-1 and DDT in meat. Thanks so much for sharing
Here in Costa Rica we have Gallo Pinto, mostly for breakfast, and Casado is a rice and beans and picadillo ensalada and some protein... and of course the Rice and Beans caribbean dish that you mentioned, usually with a protein, specially good the Caribbean Chicken or Caribbean Lobster, with patacones or even better Fruta de Pan when in season...
As much as I enjoy your cooking, which is a lot (and have tried a lot of your recipes and have yet to be even SLIGHTLY disappointed), I feel like your personality is the best part of your cooking show. You seem genuinely nice and a lot of fun to be around. It is definitely just as magnetizing as your amazing recipes. Thanks a lot for being you, Chef.
The best beans and rice advice I ever got was to make a raw Tex-Mex version of the smooth type of blended gravy used for British Indian takeout, and then fry the cooked beans in that. Raw bacon, onion, rehydrated and fresh chiles, tomato, garlic, spices, salt, a little oil- everything but bay leaf. You’ve got to fry it hot for 5 minutes, add cooked beans, and then simmer it for 20-30 minutes. I don’t know why exactly but these are crazy good, my family calls them Ultra Beans. The uniform texture of the sauce coats the grains of rice in fat and flavor.
I use my rice cooker for all rice. Brown it and then stock and tomato sauce and chili into the rice cooker for Mexican rice. Same process for my wild rice pilaf. YES I could do the rice on the stove top but I find it turns out better if done in the rice cooker. I use brown rice in everything because I'm a diabetic. My Korean family is horrified by the brown rice. A basic rice cooker with one button does well. Zojirushi still makes them. The digital ones are too overkill. I started cooking when I was 8 after my mother died. Did as I watched her do and food was edible, which the rest of my family couldn't manage. They screw up instant ramyeon! I've worked in the kitchens of the Hilton chains, catering and most of my cooking has been done at soup kitchens and homeless shelters. Despite what most think, it takes a lot of work and skill to create nutricious and palatable food on the low budget soup kitchen/homeless shelter meals. Those people already are having a hard time of it, so good food is important to them.
Goya Green Pigeon Pes (Grandules Verdes) and rice. Autgentic Caribbean style, check it out. Dried Pigeon peas are not the same, get the green canned peas.
Okay, I was going to yell and say “arroz con gandules” is not boring! But now I see you’re providing these with a twist. BTW, I always wash and toast my rice. And, no peeking.
Red rice and beans - sautee onions ~10 mins - add garlic - follow with rice immediately - toast rice - blend tomatoes and cooked tomato paste with onion powder, garlic powder - add splash of water - after 6 mins of toasting add tablespoon of chicken bouillon for a minute - add tomato purée - cook 2 or 3 minutes on high heat - now go in with hot water and jalapeño and cilantro - boil for 2 mins - lid on, low heat 15 minutes timer - hear off for 15 minutes and let steam
If you get a chance, can you take those Goya beans and try to make a refried bean. We have tried black and pinto from another brand…pinto seems best, but like the color of black beans.
In the Caribbean we don’t toast our rice prior furthermore, we cook the beans/peas combined with the rice… & yet we still execute very fluffy and flavorful rice dishes, ijs.🍚
Yes, when it come to Jalapeno peppers....I have had a dud.....no heat ...and then I have had the very opposite......5 alarm fire hot.....both of those happened while I was making a salsa to go with chips.....ya live and learn.....
Personally, I toast the unwashed rice. Washed rice grains tend to stick to each other, even if I dried them before. Never happens with unwashed, and toasted rice doesn't become too sticky after cooking.
The first time i ever bought fresh chillies as a novice cook, they were green Thai chillies. I was chopping them up to try in some dish, and took a bite of a raw one out of curiosity. There was no burn at all, just intense green flavour .. so i assumed that they were either unripe(?), or needed to be cooked in order for the sting to develop. Just then my dad walked in and i told him "Look at these chillies, they're all duds!", and took a bite of another one to show him. But this one was NOT a dud! I was so shocked, i fell apart laughing and couldn't stop hiccupping. Now, every time i have anything with unexpectedly hot chillies in, i get an attack of hiccups 😉 And while I'm a great fan of chillies, I've suspiciously never found another dud one again!
I'll have to check some of this out. :) You should look into Brazilian rice and beans dishes, where the beans are cooked separately from the rice - super yummy!
Dude is bringing his inner Boriqua out! I also love rice & beans! Slow cooked white beans with a smoked ham hock and served as a soup with rice as a garnish and heaven is achieved!
few things for that last one since every cuban is very particular about the color of the rice and consistency: the ratio of rice to bean "water" is too large in the video. Use less rice for that amount of beans. Use 👏🏼 dry 👏🏼 beans 👏🏼 It's very simple, although time consuming of course. "Soften" your beans overnight and slow cook them with the least amount of water possible. This will give your rice a nice dark color later (concentrated bean juice basically). Oregano and cumin are a MUST when cooking black beans. We also tend to drop 1 or 2 bay leaves in there for good measure. Best thing ever though: on the side, cook some bacon/pork and then add it to the rice and beans BUT also add a little bit of the oil from cooking it to add some grease and flavor to the rice. It leaves the rice GLISTENING ✨ --- I'm not a cook so sorry for not using professional terms :( Ratio 2 parts beans : 1 part rice Edit to add the most important step: cook your rice IN your bean water instead of using regular water. I think this is what OP meant by cutting some corners for a quick recipe 👍🏼
Goya Beans And Products -click2cart.com/3276000h?bf_provider=TH-cam
Hey Sonny, I love your videos and do not care about your politics, lets keep it that way please. Goya is a brand that was illegally advertised from the oval office itself by a particular, highly divisive president. The owner is super political and spends his money on right wing causes and as such is boycotted by many americans. I would not ever buy Goyas crappy products because of their owner, their quality is irrelevant sadly as I cannot support what their profits go toward. Support who you want, but understand please that Goya is a very politicized brand and may not be worth associating with. I love your channel but was sad to see you wouldnt vet your sponsors more than that. If you support all that outright, thats your right, but this is a food channel we dont need all that.
Go with serrano peppers over jalapeños because the serrano’s tend to be constantly spicy. Unlike the jalapeño pepper.
@@djangodoescomputer My thoughts exactly.
@@jdc6681 and I noticed I haven't really clicked on Sonny's videos since. Rubs me the wrong way not knowing if I'm supporting fascist trash. That post was months ago
Rice and Bean Lovers Unite! It's time to rise up and speak our truth to the world! HAPPY COOKING to all you wonderful people
Thank you Sonny, my son. God bless ☦️
Can you do these recipes with brown rice instead?
@thatdudecancook SIR you cannot just say “rice” you have to specify what type of rice are you using? Jasmine? Basmati? There are lots of “rice”
Bro goya CEO is a train wreck. There are far better beans out there. Find a better advertiser.
Love your channel, Sonny. Thanks for all the great recipes and content.
Your videos have been made ever so much better with the addition of Marcus. Never let him quit ... you guys make a great team! 🥰
I agree. I think Sonny has become a lot more comfortable and at home in front of the camera. But the editing of Marcus has been top notch, it has a professional feel to the show now.
I agree 👍
Yes, Marcus adds a lot of fun energy ❤
Is he his significant other?
@@kathleennorton2228He's the camera man
Rice and beans is such a wonderful combo... everything from the Latin American to Caribbean to Louisiana red beans & rice. So good for budget minded cooking as well.
That really wasn't Louisiana red beans and rice, but I don't think he claimed it was. You need onion, bell pepper, celery, parsley, tyme, bay leaf, and several other ingredients like a meat (andouille sausage, ham hock, etc...).
@@Duke_of_Prunes I know none of them were red beans & rice… I was just talking about rice & beans dishes in general
@@joelboutier1736 OK, yeah...I love me some good red beans and rice!
@@Duke_of_Prunesso True! Cajun here!
Here's why the 2:1 water to rice ratio seems off:
Weight & Volume are being tossed around in the same circles causing confusion, along with metric & imperial.
1 cup (volume) water = 8 oz. (weight) or 226g metric weight
Uncooked rice is less dense and there is space between the grains, so it has less weight in the same amount of volume.
1 cup (volume) uncooked rice = 6.4 oz. (weight) or 182g metric weight
Rice absorbs approximately 1.6 times its weight in water for a total of 2.6 times as cooked weight.
So 100g rice absorbs 160g of water. If you added 2x water by weight, you would be adding 200g of water. If you added 2x water by volume, you would be adding 250g of water. The volume / weight difference is 1.25x
For one cup of rice that difference isnt much, but with larger measurements the difference adds up, because beyond what the rice absorbs, the amount that evaporates doesn't scale. Just about the same amount of extra water on top will boil off no matter how much rice you are making. If you cook 3x the amount of rice, you don't want 3x the water. The amount that evaporates is a function of, mainly, the surface area of your pot/pan (at the water line) plus time & temperature. Too much water will either be left behind, or you will overcook the rice for too long (high heat @ extended time) to get rid of it. This is where the "finger trick" actually has science behind it, because you are probing for a set amount of water resting atop the rice, at a depth determined by the size of the pan.
To simplify, the 2:1 is fine for small 1 cup dry volume rice batches, you might pull back a little on 2 cups, and for 3+ go by the finger method so you have the correct amount on top
It depends on the rice you are using. Basmati needs soaking for 20-30 minutes after washing, then draining. Then a volume ratio of 1 to 1 water will produce a good result. Long grain white rice may may need more like 1.5-2 water to to rice. Always check your packet. Natural ingredients vary, so that's why pro bakers weigh everything to obtain consistency.
I never use 2/1. It always gets wet. I haven't a clue why it works for others.
Don’t wash basmati off the shelf. If you buying burlap sacks full, sure wash it then.
"Trust the process" is the single most valuable piece of wisdom ever. And like all true wisdom, the hardest to attain.
Don't tell that to Philidelphia 76ers fans....
I'm loving this more chill vibe you've got in this video.
I think it comes across more that you love the food rather than just trying to impress someone with the food.
Rice and beans has been a staple budget meal my entire life. Could live off the stuff. Thanks for new methods to try out
Also very underrated are rice and lentils! Great stuff, if you soaked the lentils they will cook perfectly with the rice which is really convinient
I will have to try this. How do you adjust the water?
Use Scotch Bonnet instead of Habanero.. BIG difference! 👍
Like He Said, If you get IT, I have never Seen them in Real Life and I have looked despite being allergic to peppers 😅
Scotch Bonnet = Habanero. It's exactly the same variety of pepper.
@@markgelbart5889 If that’s what you think then you’ve never had a scotch bonnet. There is a much bigger nuance flavour in sb. Same family completely different flavour.
Thank you. If I can't get a scotch bonnet, I just do without. Habañeros are too fruity in flavor.
@@SoSwiff Not just same family, different cultivars of the same species (Capsicum chinense). Basically like different dog breeds (all still Canis familiaris).
That Dude Can Cook...CAN COOK!
Great recipes, great energy, great 80's music for the intro.
Sonny, love your videos and recipes. Made the green and red rice. Both delicious. I have a suggestion related to the amount of oil. Your recipe calls for 3 tablespoons of oil per 2 cups of rice. America’s Test Kitchen’s recipe for Mexican rice (which I’ve made several times) calls for 1/3 cup of oil (or 5.33 tablespoons of oil) per 2 cups of rice. That makes a difference in preventing burning and promoting toasting. I found 3 tablespoons was not enough oil. The other suggestion that works well in the Test Kitchen recipe (and which is more forgiving than the stovetop) is to first cook the rice in oil for 6-8 mins stirring frequently and then cook the rice in the oven at 350 degrees for 30-35 mins and stir after 15 minutes. Hope these tips help.
I was raised in Puerto Rico , every day ate rice and beans. Thanks for these great ideas 😊
Love the rice recipes bring us more
rice recipes.
The music when serving the food is so calming. Love it !!
Half my family is from Brazil so beans and rice recipes are a staple, I’m excited to try making these dishes!
Made the rice and peas version - probably the best I’ve ever eaten. Easy to do and tastes great. My favorite kind of recipes.
I have never seen rice and peas prepared this way before, very interesting. Traditionally we don't chop up the chili it goes in whole so that the rice is not spicy, but rather savory. Interesting take on it. I will have to try it.
Sounds great. I want to try all 3 but think I may have to dial back the hot peppers as hubby doesn't like heat.
Next time pressure cook dry kidney beans in coconut milk. When the beans are soft, add your rice, scotch bonnet pepper, thyme, garlic, salt, pimento, green onions to the coconut milk and kidney beans. Turn the heat on low and let it cook to perfection. It does not take long at all.
Dude, rice and beans ain't boring. I hit mine with a pinch of cocoa powder and a tiny dash of maple syrup and it never fails. Bit of your favourite hot sauce and you are in comfort food heaven. Healthy af too.
My Jamaican mom cooks the rice in coconut water 😊
Thank you for this video. Thank you for all your videos. A lot of your content has completely changed the way I cook for my family. You and your crew are amazing.
yup ive had dud peppers. i always look for those wrinkles/stretchmarks on jalapenos. those are usually the really hot ones
I love rice. And beans. I’ve been trying to find a way to make this recipe not suck. Awesome!
I'm Puertorican and I approve this message
All respect to you Sir. I was taught to use a bit of cumin and Tumeric with my Spanish Rice.
Those all look sooooo good. I love rice and beans recipes.
Sonny, could you do a Cuban black beans and rice with pork as a main recipe? My stepfather taught my mother to make it for him and I didn't snag the recipe but it was sooo good.
I made the red rice and beans today! Let me just first thank you for this recipe! It’s so fresh tasting, mild spicy taste to it and so freaking simple to make!! ❤
Never would have thought to combine coconut flavors with rice, but that looks like it would be delicious. I'm going to have to try that one.
Try some Thai, Lao, or Phillipino foods, coconut rice is a common flavor profile and it's DELICIOUS
The last one with the red beans and coconut milk,I usually will cook that with smoked pork tails.....soòoo delicious
Thank you for sharing these delicious recipes!!! I will definitely try them out.
I used to do a Colombian recipe for rice and beans a girlfriend taught me years ago. These three are getting added. The coconut milk one especially!!
I was sold after the first green recipe! Delish.
Holy smokes! I didn't peak and my rice turned out perfectly!!! Thanks!
Best cooking channel on YT by a mile. Been a sub since before 100k :)
Lovely video and representation of rice and beans such an important food group😊
All three look fantastic.
this is my menu for the week now, thank you for sharing!
I made this. I just didn't have the tomato paste. It was good combo. This is great loved it
Solid recipes Sonny! Love rice and beans, thanks for some great ways to try em!
👍 I love rice & beans, thanks for these ideas! And thanks especially for your 10+10 method for plain rice, that i came across recently. I used to do my rice in a pressure cooker (great results, but a bit PITA), and your method seemed too good to be true. But now it's my preferred method, so thanks again 👌
The last one, with the coconut milk was sooooo good.
All I had was basmati rice, and wound up using a jalapeno, and accidentally bought coconut cream instead of milk. But dang!!!
I'm gonna take some.to.work.and get my buddy who used to be a cook to try it.
Looks great! Always looking for plant-based meals as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs and the igf-1 and DDT in meat. Thanks so much for sharing
These 3 would be great in your new cookbook which I love by the way!
These rice dishes look fantabulous.....I will be trying them someday soon......
Here in Costa Rica we have Gallo Pinto, mostly for breakfast, and Casado is a rice and beans and picadillo ensalada and some protein... and of course the Rice and Beans caribbean dish that you mentioned, usually with a protein, specially good the Caribbean Chicken or Caribbean Lobster, with patacones or even better Fruta de Pan when in season...
My best friend’s mom is Nicaraguan and she makes gallo pinto often ❤ Such an easy and tasty dish
As much as I enjoy your cooking, which is a lot (and have tried a lot of your recipes and have yet to be even SLIGHTLY disappointed), I feel like your personality is the best part of your cooking show. You seem genuinely nice and a lot of fun to be around. It is definitely just as magnetizing as your amazing recipes. Thanks a lot for being you, Chef.
Just seen your channel and no regrets! Awesome video
I like the jalapenos that want to be habaneros. My mom is Brazilian and those black beans and rice were a staple in our house.
The best beans and rice advice I ever got was to make a raw Tex-Mex version of the smooth type of blended gravy used for British Indian takeout, and then fry the cooked beans in that. Raw bacon, onion, rehydrated and fresh chiles, tomato, garlic, spices, salt, a little oil- everything but bay leaf. You’ve got to fry it hot for 5 minutes, add cooked beans, and then simmer it for 20-30 minutes. I don’t know why exactly but these are crazy good, my family calls them Ultra Beans. The uniform texture of the sauce coats the grains of rice in fat and flavor.
Love it every time Sargent Gilbert makes an appearance to pepper up a dish ♥️..
Three times Is the magic number on clean/rince rice 🍚...👍🏿
Yes, and stir the rinse clockwise. Otherwise it's widdershins, and we don't want that.😉
I use my rice cooker for all rice. Brown it and then stock and tomato sauce and chili into the rice cooker for Mexican rice. Same process for my wild rice pilaf. YES I could do the rice on the stove top but I find it turns out better if done in the rice cooker. I use brown rice in everything because I'm a diabetic. My Korean family is horrified by the brown rice.
A basic rice cooker with one button does well. Zojirushi still makes them. The digital ones are too overkill.
I started cooking when I was 8 after my mother died. Did as I watched her do and food was edible, which the rest of my family couldn't manage. They screw up instant ramyeon! I've worked in the kitchens of the Hilton chains, catering and most of my cooking has been done at soup kitchens and homeless shelters. Despite what most think, it takes a lot of work and skill to create nutricious and palatable food on the low budget soup kitchen/homeless shelter meals. Those people already are having a hard time of it, so good food is important to them.
Worth mention, the proper ratio of beans to rice to make a complete protein is 50/50 or up 2/3rds beans to 1/3rd rice.
I love, love, love rice and beans!!! Let's go!!
Jalapeno tip: when you slice off the stem there is a white part of the core underneath, you can lick that and it will tell you how spicy the pepper is
The dude cannnnn cook!
I always enjoy your applications.
Hey Dude, I tried your Chicken Tikka Masala recipe the other day and it was 🔥
Can't wait to try some of these as well!
so happy you enjoyed!
This looks awesome. Can’t wait to try it!
I appreciate the reminder on not opening lids and oven. I know i should trust the process, but i still do it just to make sure its all good.
Goya Green Pigeon Pes (Grandules Verdes) and rice. Autgentic Caribbean style, check it out. Dried Pigeon peas are not the same, get the green canned peas.
Okay, I was going to yell and say “arroz con gandules” is not boring! But now I see you’re providing these with a twist. BTW, I always wash and toast my rice. And, no peeking.
Wow, that looks amazing. Thanks for the recipes.
Rice and beans is the ultimate health food.
That Caribbean rice recipe is gonna save boring white rice for my meal prep. Thank you sir 💪🏽
I feel like this dude makes recipe videos for himself, like he loves the food and honors it by making a video.
Red rice and beans
- sautee onions ~10 mins
- add garlic
- follow with rice immediately - toast rice
- blend tomatoes and cooked tomato paste with onion powder, garlic powder
- add splash of water
- after 6 mins of toasting add tablespoon of chicken bouillon for a minute
- add tomato purée
- cook 2 or 3 minutes on high heat
- now go in with hot water and jalapeño and cilantro
- boil for 2 mins
- lid on, low heat 15 minutes timer
- hear off for 15 minutes and let steam
Red beans and rice equals protein! Thank you for the healthy and flavourful recipes.
If you get a chance, can you take those Goya beans and try to make a refried bean. We have tried black and pinto from another brand…pinto seems best, but like the color of black beans.
In the Caribbean we don’t toast our rice prior furthermore, we cook the beans/peas combined with the rice… & yet we still execute very fluffy and flavorful rice dishes, ijs.🍚
What your moisture to rice ratio, please?
I love your video keep em coming... Chef.
Learned something new , I am definitely making this
Yes, when it come to Jalapeno peppers....I have had a dud.....no heat ...and then I have had the very opposite......5 alarm fire hot.....both of those happened while I was making a salsa to go with chips.....ya live and learn.....
Thank You for sharing these recipes! These all look delicious. ⭐ I always learn something new.
If it's Goya; surely it's good!
Si es Goya; tiene que ser bueno! I'm Puerto Rican, and Goya products are awesome. I've been using Goya for 40 years.
LOVE Rice and Beans
I've lived in Central/South America for years..and approve.
Personally, I toast the unwashed rice. Washed rice grains tend to stick to each other, even if I dried them before. Never happens with unwashed, and toasted rice doesn't become too sticky after cooking.
I eat 90% beans and rice, saving money and losing weight.
Recipe?
@@nyaruko-do2ok need
The first time i ever bought fresh chillies as a novice cook, they were green Thai chillies. I was chopping them up to try in some dish, and took a bite of a raw one out of curiosity.
There was no burn at all, just intense green flavour .. so i assumed that they were either unripe(?), or needed to be cooked in order for the sting to develop. Just then my dad walked in and i told him "Look at these chillies, they're all duds!", and took a bite of another one to show him. But this one was NOT a dud! I was so shocked, i fell apart laughing and couldn't stop hiccupping. Now, every time i have anything with unexpectedly hot chillies in, i get an attack of hiccups 😉 And while I'm a great fan of chillies, I've suspiciously never found another dud one again!
Tomato paste trick is appreciated.
As always informative and fun. We will try all 3
I'll have to check some of this out. :) You should look into Brazilian rice and beans dishes, where the beans are cooked separately from the rice - super yummy!
Looks delicious
Nice one, Sonny boy. I like the healthier recipes.
Great to see you're getting more subscribers every week.
Dude some jalapeños taste like a green bell pepper and some are habanero hot. It’s crazy. Great video Sonny.
Dude is bringing his inner Boriqua out! I also love rice & beans! Slow cooked white beans with a smoked ham hock and served as a soup with rice as a garnish and heaven is achieved!
That sounds real good
🙄Right, because Boriquas are supposedly the “only ones” who are knowledgeable in rice cuisines.
@@cyndie-anjellvernet4114 Oh come on now!
Puerto Rican rice and beans is good too.
I was not expecting the Goya ad sponsorship
Is it safe to stan Goya now? 👀
I don't buy Goya products anymore due to their support of our former President.
@@jimbrennan1181same. Won't ever buy their products.
@@jimbrennan1181💯
@@jimbrennan118145th and 47tg president*
Great sponsor, they do have great beans
few things for that last one since every cuban is very particular about the color of the rice and consistency: the ratio of rice to bean "water" is too large in the video. Use less rice for that amount of beans. Use 👏🏼 dry 👏🏼 beans 👏🏼 It's very simple, although time consuming of course. "Soften" your beans overnight and slow cook them with the least amount of water possible. This will give your rice a nice dark color later (concentrated bean juice basically). Oregano and cumin are a MUST when cooking black beans. We also tend to drop 1 or 2 bay leaves in there for good measure. Best thing ever though: on the side, cook some bacon/pork and then add it to the rice and beans BUT also add a little bit of the oil from cooking it to add some grease and flavor to the rice. It leaves the rice GLISTENING ✨ --- I'm not a cook so sorry for not using professional terms :( Ratio 2 parts beans : 1 part rice Edit to add the most important step: cook your rice IN your bean water instead of using regular water. I think this is what OP meant by cutting some corners for a quick recipe 👍🏼
Dave Ramsey would be proud of this video, Sonny!
I always look forward for you videos
I could tell from the thumbnail that the yellow dish was inspired by Jamaican 🇯🇲 rice and peas.
I’ll try all of them also are theses blue pans made of iron?
When you rinse your rice, that water is great for your houseplants.
Fun presentation