dominican rice and beans

For the rice:
2 cups white jasmine rice
2 tablespoons neutral oil (like grapeseed or canola)
1 tablespoon kosher salt
1 teaspoon garlic powder
3 cups chicken stock or water

For the beans:
2 cups dried pinto beans 
1 tablespoon olive oil
1 teaspoon garlic powder
2 chicken bouillon cubes
½ cup sazón criollo
4 tablespoons tomato paste
1 teaspoon ranchero sazón criollo powder (can sub in kosher salt or another sazón seasoning like this one)

RICE

STEP 1
Place the rice in a large mixing bowl and cover with cold water. Gently swirl the rice around in the bowl, agitating it between your hands. Strain the water from the rice and repeat this process two more times. When done, set the rice aside.

STEP 2
In a large caldero or saucepan, heat the oil over medium-high heat. Add the garlic powder and cook for 15 seconds. Add the drained rice and a large pinch of salt; sauté another minute or two, stirring occasionally. Add the stock or water. Bring to a boil, then cover and cook on low for 25-30 minutes. Stir only once halfway through cooking.

STEP 3
Once rice is done, remove from heat and let sit covered until ready to eat (do not lift the lid!). Fluff with a fork before serving.

BEANS

STEP 1
Add 12 cups water, olive oil, and garlic powder to a large saucepan. Bring to a boil, then turn to medium-low heat and cook for 2 hours. Keep an eye on it and add more water as needed so the pan is never completely dry.

STEP 2
At the 90-minute mark, the beans should be split open and the liquid reduced by half. Turn the heat to low, put the lid on, and continue to simmer another 30 minutes. After the two-hour mark, turn the stove off.

STEP 3
Scoop out 2 cups of the cooked beans and put in a large blender along with the bouillon cubes, sazón criollo, and tomato paste. Blend on high until smooth, about 30 seconds. Add the blended beans back to the saucepan with the rest of the cooked beans. Add the teaspoon of powdered sazón criollo and ½ cup water if the beans are too thick and you prefer a thinner consistency. Taste for salt and add a little more if needed. 

Serve hot on top of rice, preferably with avocado and tostones!