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Healthy Yellow Rice & Spicy Sriracha Beans Recipe | VIDEO

Hey guys! I wanted to film one of my favorite recipes for you. I love rice and beans so much, and they are some of the most inexpensive healthy food items you can stock in your kitchen. I keep them in my house at all times and I’m always looking for ways to dress them up. This is my go-to classic Latin rice and beans recipe, with a spicy twist from the Sriracha. I have the written recipe below, but since I’m such a visual person I made a quick video to go with it. Hope you enjoy!

2 tablespoons coconut oil
3 tablespoons homemade sofrito
1/4 teaspoon annatto seed powder
5 olives, chopped
3/4 cup rice
2 bay leaves
1 & 1/2 cups water

1 tablespoon coconut oil
2 tablespoons homemade sofrito
1/2 tablespoon organic adobo seasoning
1/2 tablespoon organic taco seasoning
2 tablespoons tomato paste
1 & 1/2 tablespoons sriracha
3/4 cup vegetable broth
1 can organic pinto beans
cilantro to garnish

1. Add coconut oil to a medium pot.
2. Add the sofrito to the coconut oil. Set the flame to low and sauté to start bringing out the flavor.
3. Add the annatto seed powder and olives into your sofrito/oil mixture. Keep the flame on low.
4. Add the rice, then stir thoroughly to continue sautéing all the flavors together.
5. Add the water and bay leaves. Stir once more and bring everything to a boil. Once boiling, cover the pot and set the flame to low so that the rice can cook. While the rice is cooking, start on the beans.

1. Add coconut oil and sofrito to a small pot.
2. Add your adobo and taco seasonings.
3. Set the flame to low and start mixing so that the flavors can sauté together.
4. Add the tomato paste, sriracha, and vegetable broth.
5. Bring to a boil, then add your rinsed pinto beans.
6. Lower the flame to medium and let everything simmer for 20 minutes so the flavors marry and the liquid boils down. Stir a few times to keep the beans from sticking to the bottom.

Once everything is finished cooking, serve, garnish with cilantro and enjoy! x

I also wanted to mention that this recipe uses another one of my household staples, Sofrito. You will find Sofrito in almost every Hispanic household! My boyfriend’s family is Puerto Rican and Ecuadorian, so his aunt taught me how to make it. It’s incredible simple; all you have to do is blend up vegetables and herbs in your blender.

Screen Shot 2016-08-21 at 7.21.54 PM

We clearly made enough to last MANY months! I like to make a ton at once so we can freeze the jars, then take them out to defrost one by one as needed. Our blend included several types of onions and peppers, tomatoes, garlic, shallots, olives, capers, jalapeño, cilantro, parsley, and spring onion. My aunt-in-low doesn’t follow an exact recipe, but if you’re a by-the-book kinda guy or gal, there’s a ton of recipes online.

Have fun and let me know what you think, or if you’d like more video recipes in the future!

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1 Comment

  1. Jolene Hutado says:

    Yes! I cannot cook without this. (I’m domincan and we just call it sazon lol)

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