Pot-in-pot Puerto Rican rice and beans from Skinnytaste One & Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More (page 166) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute turmeric for ground annatto seeds, and store-bought sazón for the book's "Sazón seasoning" specified in this recipe.

  • southerncooker on September 21, 2019

    Very tasty. I used brown basmati rice so cooked for 22 minutes instead of 12 called for white basmati. I was afraid it might be too long for the beans but it wasn't.

  • Zosia on February 27, 2019

    Delicious! It was well-spiced without being hot, everything was nicely cooked and it made excellent use of pantry items. There was a little too much liquid in the beans for me but it took just a few minutes using the saute function to reduce it. I skipped the avocado and served it with tomatoes, cucumbers and lots of fresh coriander.

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